Peach Relish

Oxmoor House
5 half pints


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2 quarts firm, sliced, peeled peaches
1 1/2 cups firmly packed brown sugar
1 cup raisins
3/4 cup cider vinegar
2 teaspoons mustard seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped pecans


Combine all ingredients, except pecans, in a stainless steel stockpot, stirring well. Bring to a boil. Reduce heat to medium, and cook, stirring frequently, 45 minutes or until mixture thickens. Stir in pecans, and cook 2 additional minutes.

Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process relish in boiling-water bath 15 minutes. Serve with meats.

Created date

February 2010