Finally! Peach Chutney Season!

Many years ago my friend Carole and I talked about making 

Peach Chutney in the fall. Well it took me twenty something

years before I actually made it - but it is now a tradition.

Chutney is surprisingly a mystery to some people.

It is perfect as a glaze and a condiment with meats and fish.

It is also wonderful with cream cheese and crackers.

It actually is wonderful when you just eat it with a spoon.

yum yum yum yum yum yum

So here are the pictures and the recipe.

 Peach Chutney

4 cups peeled diced ripe peaches

3/4 cup apple cider vinegar

1/4 cup lemon juice

1 cup rainsins

1/2 cup craisins

1/3 cup diced sweet onion

1 jar McCormick crystallized ginger

1 Tbsp sea salt

1 tsp allspice

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp ground ginger

7 1/2 cups sugar

1 pouch liquid fruit pectin

Put the peaches in a large kettle and add all other ingredients except the pectin. 
Bring to a rolling boil over medium heat and stir constantly for one minute. 
Remove from heat and immediately stir in the pectin. 
Continue stirring for 5 minutes allowing it to cool slightly. 
Pour into sterilized jars and seal with paraffin wax.

Store in a cool, dark, dry place.

Makes about a dozen 8 oz jars of Chutney.

I usually double this recipe so that I can give some away.

Erin Lee . . . you have a late birthday and housewarming gift coming your way!!!