1.75kg (4 lb) sliced peeled peaches
175g (6 oz) sultanas
2 cloves garlic, minced
75g (3 oz) chopped onion
150g (5oz) chopped preserved ginger
1 1/2 tablespoons chilli powder
1 tablespoon mustard seed
1 teaspoon curry powder
900g (2 lb) dark brown soft sugar
1L (1 3/4 pints) cider vinegar
4 tablespoons pickling spice
In a large heavy pot, stir together the peaches, sultanas, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a spice bag or muslin and place in the pot.
Bring to the boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
Remove the spice bag, and ladle into hot sterilised jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes. The water should cover the jars completely.
welcomethis is a blog about two people making as much of their life as they can by hand on 15th October, 600 forest fires and hurricane Ophelia, ravaged 1 million acres of land, incinerated houses (along with ours) and took many lives, destroying forests and wildlife, infrastructure and livelihoods We are currently looking for new land to build again, in a different way but still by hand......keep checking in and send us messages, your continued support means a lot to both of us
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