Peach Chutney

Ingredients

3 pounds peaches, slightly under-ripe
vinegar-water 1 qt. water plus 1 tablespoon vinegar
1 cup firmly packed light brown sugar
2/3 cup seedless raisins
3/4 cup Heinz distilled white vinegar
1/4 teaspoon mace
6 whole cloves
1 3-inch cinnamon stick, broken up

Preparation

1
Pour boiling water over peaches; let stand until skins can easily be removed. Dip in cold water; peel.
2
Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning.
3
In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup.
4
Simmer 1 hour, stirring occasionally. Remove spice bag. Continue simmering while quickly packing one clean hot jar at a time.
5
Fill to within 1/2 inch of top making sure syrup covers fruit. Seal each jar at once.
6
Process 5 minutes in boiling-water bath.
7
Makes 4-5 half pints.

Tools

 



About

For a different flavor, add two teaspoons of grated fresh ginger instead of or in addition to the cloves and cinnamon.

Yield:

5.0 half pint

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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