5ounceschopped preserved ginger (I used crystallized ginger)
1 1/2tablespoonschili powder
1tablespoonmustard seed
1teaspooncurry powder (I omitted... i don't like curry)
4cupspacked brown sugar
4cupsapple cider vinegar
1/4cuppickling spice
Instructions
In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
Bring to a 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 sterilized jars. Wipe the rims with a clean moist cloth. Leave 1/2 inch headspace. Seal with lids and rings, and process in a boiling water bath for 15 minutes.