This recipe comes from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer, published in 2010 by Herald Press.

Makes about 4 pints

  • 12 large peaches
  • 4 apples
  • 2 onions
  • 3 cloves garlic
  • 1 cup cider vinegar
  • 1 cup brown sugar
  • 3/4 teaspoon each cinnamon, allspice, and ginger
  • 1/4 to 1/2 teaspoon chili pepper flakes

1. Peel and pit peaches; peel and core apples. Chop peaches, apples, and onions, and place in a large saucepan. Add other ingredients and bring to a boil. Simmer about 45 minutes, stirring often, until thickened.

2. Pour hot mixture into warm pint-sized jars. Tighten lids and process about 10 minutes in a boiling-water bath.

This recipe was originally published with the article, The Simple Beauty of Canning.