Categories: Preserves, Fruits 
      Yield: 4 servings 
  
      3 lb Peaches, firm 
           Vinegar-water: 
           -(1 qt water plus 1 tb 
           -vinegar) 
      1 c  Packed brown sugar 
    3/4 c  Seedless raisins 
    3/4 c  Honey 
    3/4 c  Distilled White Vinegar 
    1/4 ts Mace 
      6    Whole cloves 
      1    Cinnamon stick, broken up 
  
  Pour boiling  water over peaches; let stand until skins can be easily 
  removed. Dip in cold water, peel. Remove pits and red fibers; cut into 
  chunks. Place immediately in vinegar-water to prevent browning. In saucepan 
  combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in 
  cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring 
  occasionally. Remove spice bag Continue simmering while quickly packing one 
  clean hot jar at a time. Fill to within 1/2 inch of top making sure syrup 
  covers fruit; Seal each jar at once. Process 5 minutes in boiling-water 
  bath. Makes 4-5 half pints. 
   
  Source: The back of a Hienze Vinegar Label Found by Fran McGee