Prepare a boiling water bath canner and enough jars to hold between 3 1/2 and 4 pints.
In a large, non-reactive pot, combine the peaches, sugar, vinegar, lime juice, Worcestershire sauce, diced onion, raisins, grated ginger, garlic, ground ginger, and the jalapeno that you've sliced along the sides in order to release the flavor (you will remove the jalapeno at the end of cooking).
Place the pot on the stove over high heat and bring to a boil. Once it starts to bubble, reduce the heat to medium-high and cook, stirring regularly until the chutney has reduced by about half and has thickened significantly. On my stove, this took a little over an hour.
When the chutney feels done to you, remove the pot from the heat and funnel it into the prepared jars, leaving 1/2 inch headspace.
Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.