3 lb. peaches, slightly under-ripe
vinegar-water (1 qt. water plus 1 tablespoon vinegar)
1 cup firmly packed light brown sugar
2/3 cup seedless raisins
3/4 cup Heinz distilled white vinegar
1/4 teaspoon mace
6 whole cloves
1 (3-inch) cinnamon stick, broken up

Pour boiling water over peaches; let stand until skins can easily be 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.