Using this recipe from her younger daughter, Mary usually makes a year's supply at a time. She serves it at buffets to enhance cold sliced ham or beef.
4 cups peeled, pitted, and cut up peaches
2 cups cider vinegar
3 cups sugar
1/2 pound seedless raisins
Small jar of candied ginger, cut fine; or 2 tablespoons minced fresh ginger root
1 tablespoon mustard seed
Handful of chopped onion
2 garlic cloves, pressed (optional)
Place peaches in large saucepan. Combine vinegar and sugar and bring to a boil. Pour over peaches and add raisins, ginger, mustard seed, onion, and garlic. Cook for 2 hours, stirring occasionally to prevent sticking. Pour into sterile jars and seal, using boiling-water bath if desired.