Peach Chutney Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Peaches, firm
Vinegar-water:, 1 qt water plus 1 tb vinegar
1 cup: Packed brown sugar,
3/4 cup: Seedless raisins,
3/4 cup: Honey,
3/4 cup: Distilled White Vinegar,
1/4 tsp: Mace,
6: Whole cloves,
1: Cinnamon stick, broken up
Directions:
Pour boiling water over peaches; let stand until skins can be easily
removed. Dip in cold water, peel. Remove pits and red fibers; cut into
chunks. Place immediately in vinegar-water to prevent browning. In
saucepan combine brown sugar and next 4 ingredients. Add cloves and
cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer
1 hour, stirring occasionally. Remove spice bag Continue simmering
while quickly packing one clean hot jar at a time. Fill to within 1/2
inch of top making sure syrup covers fruit; Seal each jar at once.
Process 5 minutes in boiling-water bath. Makes 4-5 half pints.
Source: The back of a Hienze Vinegar Label Found by Fran McGee
Source from luhu.jp
removed. Dip in cold water, peel. Remove pits and red fibers; cut into
chunks. Place immediately in vinegar-water to prevent browning. In
saucepan combine brown sugar and next 4 ingredients. Add cloves and
cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer
1 hour, stirring occasionally. Remove spice bag Continue simmering
while quickly packing one clean hot jar at a time. Fill to within 1/2
inch of top making sure syrup covers fruit; Seal each jar at once.
Process 5 minutes in boiling-water bath. Makes 4-5 half pints.
Source: The back of a Hienze Vinegar Label Found by Fran McGee
Source from luhu.jp