1 kg, peeled, stoned peaches
Cider vinegar, about 3 1/2 cups
2 cloves garlic chopped finely
100g crystallised ginger, chopped finely
500g dates, chopped
1 kg brown sugar
2 tsp cayenne pepper
2 tbsp salt.
Put peaches and garlic in a pot and just cover with vinegar. Boil until the peaches are soft, then add remaining ingredients and cook for about 30 minutes, stirring occasionally until the mixture has thickened slightly. Spoon into hot, sterile jars and seal. leave for at least 3 weeks to mature before eating.
This recipe is nice with any type of peach, but the Blackboys are best!