Directions:
- 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, or the time recommended by your local extension for your area. The water should cover the jars completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.78 Kcal (1749 kJ) | ||
| Calories from fat | 11.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 2% | |
|---|---|---|---|
| Sodium | 63mg | 3% | |
| Potassium | 799.66mg | 17% | |
| Total Carbs | 102.18g | 34% | |
| Sugars | 67.75g | 271% | |
| Dietary Fiber | 9.98g | 40% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 288.7mg | 481% | |
| Iron | 2.1mg | 12% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.5 Kcal (329 kJ) | ||
| Calories from fat | 2.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 2% | |
|---|---|---|---|
| Sodium | 11.84mg | 3% | |
| Potassium | 150.25mg | 17% | |
| Total Carbs | 19.2g | 34% | |
| Sugars | 12.73g | 271% | |
| Dietary Fiber | 1.87g | 40% | |
| Protein | 0.97g | 10% | |
| Vitamin C | 54.2mg | 481% | |
| Iron | 0.4mg | 12% | |
| Calcium | 8.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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