5 pounds ripe peaches, peeled, pitted, chopped
1 cup Blossom’s Peach Vinegar
1 ½ cup white wine vinegar (5% acidity)
½ teaspoon salt
1 pound brown sugar
1 small vanilla bean
¼ teaspoon mustard seed
2 2-inch strips orange zest
1 cinnamon stick
1½ tablespoons ginger, peeled, sliced
1 teaspoon whole cloves
1 nutmeg, cracked (tap carefully with small hammer to open)
1 teaspoon juniper berries (optional)

Combine peaches, vinegars, salt and brown sugar in a 4-quart pot. Tie the remaining ingredients in cheesecloth. Add to the pot. Over high heat, bring ingredients to a boil. Reduce heat to medium, cover and simmer until peaches are extremely soft (about 30 minutes).

Using a food processor, puree the peaches; then return pureed peaches to the pot with the cooking liquid and tied spices. Simmer mixture uncovered until very thick (1-hour minimum; likely more.) Remove tied spices, ginger and skim froth from the top.

Ladle the catsup into five or six sterilized, still-hot half-pint jars. Wipe jar rims and seal immediately with still-hot lids; process in boiling water bath for 15 minutes.

Outstanding served with pork, chicken, fish.

Makes: 5-6 cups