Peach Chutney
Yield
4 pintsPrep
15 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
peaches
firm |
|
| 1 | x |
vinegar
with water |
*
|
| 1 | cup |
brown sugar
packed |
*
|
| ¾ | cup |
raisins, seedless
|
|
| ¾ | cup |
honey
|
|
| ¾ | cup |
white vinegar
distilled |
|
| ¼ | teaspoon |
mace
|
|
| 6 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon sticks
broken up |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
peaches
firm |
|
| 1 | x |
vinegar
with water |
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 177 | ml |
raisins, seedless
|
|
| 177 | ml |
honey
|
|
| 177 | ml |
white vinegar
distilled |
|
| 1.3 | ml |
mace
|
|
| 6 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon sticks
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 ½ inch of top making sure syrup covers fruit. Seal each jar at once.
Process 5 minutes in boiling-water bath.
