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1
Wash and drain the peaches.
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2
Bring 2 quarts of water to a boil in a large saucepan.
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3
Place the peaches in a wire basket, and dip them into the boiling water (or use a slotted spoon).
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4
Allow the peaches to stay in the pot for 2 minutes.
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5
Remove the basket, plunge the peaches inot a pan or sink of ice water, then drain.
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6
When the peaches are cool enough to handle, slip off the outer skins, cut in half and remove the pits.
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7
Place the peach halves in a colander and rinse quickly.
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8
Set peaches aside to drain while preparing the pickling solution.
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9
In a medium saucepan, bring the raspberries, sugar, wine vinegar, and nutmeg to a boil.
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10
Allow the mixture to bubble for 2--3 minutes.
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11
Lower the heat while packing the peaches, but remember to keep the liquid very hot.
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12
Gently spoon the peaches into hot, sterilized canning jars (with an optional cleaned and blanched peach seed).
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13
Pour the hot raspberry liquid over the fruit, leaving 1/2 inch head space.
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14
Release the air bubbles.
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15
Clean the rims of the jars.
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16
Add the lids (follow manufacturer's instructions) and rings and tighten only fingertip tight.
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17
Process in a hot-water bath for 25 minutes.
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18
Remove and set aside to cool in a draft-free area before storing.
