Peach Chutney Recipe - Cooking Index
Peach Chutney Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Peaches - firm |
| Vinegar-water: - (1 qt water plus 1 | ||
| Tsp) | ||
| 1 cup | 160g / 5.6oz | Packed brown sugar |
| 3/4 cup | 120g / 4.2oz | Seedless raisins |
| 3/4 cup | 177ml | Honey |
| 3/4 cup | 177ml | Distilled white vinegar |
| 1/4 teaspoon | 1.3ml | Mace |
| 6 | Whole cloves | |
| 1 | Cinnamon stick - broken up |
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
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5 (4 votes)
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