Peach Catsup

5 Pounds Ripe Peaches, Peeled, Pitted, Chopped
1 Cup Blossom’s Peach Vinegar
1½ 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
4 Cinnamon Stick
1½ Tablespoons Ginger, Peeled, Sliced
4 Teaspoons Whole Cloves
1 Nutmeg, Cracked (tap carefully with small hammer to open)
4 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 ketchup 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