4 pounds sliced peeled peaches 1 cup raisins 2 cloves garlic, minced 1/2 cup chopped onion 5 ounces chopped preserved ginger 1 1/2 tablespoon chili powder 1 tablespoon mustard seed 1 teaspoon curry powder 4 cups packed brown sugar 4 cups apple cider vinegar 1/4 cup pickling spice
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. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes. The water should cover the jars completely.