|Firm ripe peaches||4 Pound, peeled, pitted, sliced thin (Clingstone Types Are Best)|
|Sultanas raisins||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Place all ingredients except nuts in an enamel or stainless-steel kettle, cover, and heat very slowly to simmering; uncover and simmer 3/4 hour, stirring frequently.
Meanwhile wash and sterilize 6 half-pint jars and closures, stand them on a baking sheet, and keep hot in a 250° F. oven until needed.
If you like, add nuts to relish.
Ladle boiling hot into jars, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, and dry place several weeks before serving.