sultana and cling peach preserve

Sultana and Cling Peach Preserve

Makes ± 4 litres



3-6 cloves garlic
1 kg onions, peeled and chopped
1 kg (5 x 250 ml) Huletts Yellow Sugar
3 x 250 ml apple cider vinegar
25 ml salt
65 ml mild curry powder
25 ml tumeric
25 ml white mustard seeds
15 ml fennel seeds
25 ml black mustard seeds
3 bay leaves
12 pimento seeds
12 black pepper seeds
50 ml water
6 fresh chillies or 3 dried chillies, membranes and pips removed
1-3 cinnamon sticks
1,5 kg sultana grapes
1,5 kg fresh cling peaches, cubed or sliced
3 large red peppers, membranes and pips removed and cut in slices
30 ml cornflour




  1. Heat the garlic, onion, sugar, 500 ml of the vinegar, and salt together, bring to the boil and allow to boil for 15 minutes.
  2. Mix the spices to a paste with the water.
  3. Add the chillies, cinnamon, fruit and pepper strips to the boiled vinegar mixture. Bring to boiling point, reduce heat and simmer until the atchar is thick and the liquids are reduced.
  4. Mix the remaining 250 ml vinegar with the cornflour and add to the atchar. Bring to boil watching carefully that the atchar does not burn.
  5. Spoon the atchar into sterilised jars and seal with melted candle wax and lid.