Peach Chutney
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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.

About


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