Peaches Supreme

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 12 -14 unblemished peaches (any good canning variety)
• 1 cup fresh raspberry, crushed
• 1 1/2 cups sugar
• 1 cup wine vinegar
• 1/4 teaspoon nutmeg

Recipe

• 1 wash and drain the peaches.
• 2 bring 2 quarts of water to a boil in a large saucepan. place the peaches in a wire basket, and dip them into the boiling water (or use a slotted spoon). allow the peaches to stay in the pot for 2 minutes. remove the basket, plunge the peaches inot a pan or sink of ice water, then drain.
• 3 when the peaches are cool enough to handle, slip off the outer skins, cut in half and remove the pits. place the peach halves in a colander and rinse quickly. set peaches aside to drain while preparing the pickling solution.
• 4 in a medium saucepan, bring the raspberries, sugar, wine vinegar, and nutmeg to a boil. allow the mixture to bubble for 2--3 minutes. lower the heat while packing the peaches, but remember to keep the liquid very hot.
• 5 gently spoon the peaches into hot, sterilized canning jars (with an optional cleaned and blanched peach seed). pour the hot raspberry liquid over the fruit, leaving 1/2 inch head space.
• 6 release the air bubbles. clean the rims of the jars.
• 7 add the lids (follow manufacturer's instructions) and rings and tighten only fingertip tight.
• 8 process in a hot-water bath for 25 minutes. remove and set aside to cool in a draft-free area before storing.