Peach Pie Filling
adapted from Food.com
12 cups peeled, pitted and chopped peaches
1 (3 inch) stick cinnamon
3 teaspoons whole cloves
2 2/3 cups granulated sugar
2 cups peeled and finely chopped apples
1 1/2 cups golden raisins
1/2 cup lemon juice
1/4 cup ♥ Olive My Heart♥ Ripe Peach white balsamic vinegar
2 teaspoons grated fresh lemon rind (no white)
1 teaspoon ground nutmeg
1. Tie cinnamon stick and whole cloves in a cheesecloth spice bag. Combine all ingredients in a large stainless or enamel saucepan. Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.
2. Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space. Remove bubbles. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.