3 lb peaches, firm
1 vinegar-water: (1 qt water plus 1 t, b 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
A Recipe for
Peach Chutney
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This is a recipe for Peach Chutney from the recipe cookbook of Recipes-to-go (Fruit)
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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
Serves: 4
Peach Chutney Recipe brought to you by Recipes To-Go