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Title: Peach Chutney
Categories: Canning Peach Fruit
Yield: 4 Servings
| 3 | lb | Peaches, firm |
| Vinegar-water: (1 qt water plus 1 tb vinegar) | ||
| 1 | c | Packed brown sugar |
| 3/4 | c | Seedless raisins |
| 3/4 | c | Honey |
| 3/4 | c | Distilled White Vinegar |
| 1/4 | ts | 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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