Peach Chutney

With the huge pile of peaches I have, I decided I was going to make peach chutney. I have made this before, a couple years ago actually, and we loved it.




Peach Apple & Raisin Chutney


6 cups peeled and chopped peaches
4 cups peeled and chopped apples
2 cups raisins
4 cups brown sugar
1 1/2 cups cider or malt vinegar
2 tsp cinnamon
1/2 tsp allspice
2 tsp salt
1/8 tsp black pepper


Combine into large saucepan, and cook at a low simmer for about an hour, until sauce has thickened. Put into hot, sterilized jars, clean the rim and put on the snap lids and screw tops.


Makes about 10 8oz jars, or 4-5 pints.


You will know if you have a good seal after cooling by the dip in the lid. If it does not pop, or moves down when you press on the lid after 24 hours it is not sealed.


Store in a cool dark place.