Peach Pickle

840g peaches  ( about 7 medium sized peaches  2 punnets)

250ml white wine vinegar

360g caster sugar 

3 teaspoons black mustard seeds

3 red chilli 

50g ginger

4 cloves garlic

Puree garlic, ginger and chillies in 125ml vinegar

Add to chopped peaches and sugar and simmer for about 1 hour until jammy. You may need to add more vinegar. I sometimes mash the peaches with a potato masher to break them up at the end.

It is done when you can see the bottom of the pan when you stir. The pan will be visible for a second before the mix fills the gap 

Put into 2 clean sterilised jars

The quantities can be doubled or quadrupled but I find the smaller amount cooks best. Bigger amounts take ages to cook and catch on the bottom of the pan.

Best made in a proper jam/maslin pan but can be made in a large heavy bottom pan. The surface area will be smaller and it will take longer to cook

Variations

You can use nectarines, apricots or plums.

You can also use light brown sugar or white mustard seeds or red wine vinegar.