Peaches Supreme

Ingredients

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

Directions

1. 1

   Wash and drain the peaches.

2. 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. 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. 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. 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. 6

   Release the air bubbles. Clean the rims of the jars.

7. 7

   Add the lids (follow manufacturer's instructions) and rings and tighten only fingertip tight.

8. 8

   Process in a hot-water bath for 25 minutes. Remove and set aside to cool in a draft-free area before storing.