Tuesday, July 26, 2016

Peach Apricot Chutney

Here you see our marvelous lunch that included Peach Apricot Chutney on a cracker;
quiche; slaw; and green beans and red potatoes coated with pesto.  YUM!
Here's Peach Apricot Chutney cooking away before it goes into
the jars.
Make approximately 9 (8 oz.) jars
Husband-Tested by Carol, Debbie, Sandy, Janabai & Alice

A small group of friends gathered at Carol’s house to make this scrumptious chutney using peaches from another friend’s orchard. Carol had just returned from John C. Campbell Folk School where she had taken a class in making jams, jellies and chutneys.  When we arrived at her house, she had all the ingredients and equipment ready to go.  We each took on a chopping task and took turns stirring the mixture as it cooked.  When the chutney was finished we sat down to a lovely lunch that included the chutney on crackers so we could taste test.  Wow!  What fun!  We then divvied up the chutney to take home.

10 cups pitted and peeled peaches cut into chunks
2 lemons, zested, peeled and sectioned with juice
½ cup sugar
3 cups cider vinegar
1 ½ cups brown sugar
¼ - ½ teaspoon cayenne pepper
2 teaspoons salt
1 cinnamon stick
3 cups chopped sweet red bell peppers
1 cup chopped dried apricots
1 cup golden raisins
½ cup minced crystallized ginger
2 Tablespoons freshly grated ginger

Put the peach chunks into a large bowl and mash lightly with a potato masher.  Add the zest, juice and pulp of 2 lemons and stir well.  Set aside to rest.
Combine the cider vinegar, brown sugar, cayenne pepper, salt and cinnamon stick in a large heavy non-reactive pot. 
Bring to a boil and simmer for 30 minutes.
Lift the peaches out of their juices and add the syrupy juice to the simmering pot.  Allow the mixture to cook down for a few more minutes.  Then add the mashed peaches to the pot along with the red peppers, dried apricots, raisins, crystallized ginger, and fresh ginger. 
Stir well to combine.  Simmer the mixture for 30 to 40 additional minutes or until thickened. Be sure to stir frequently to keep the chutney from scorching. 
Pack the hot chutney into Mason jars, leaving ½ inch of headspace.  Put the seals and lids on the jars. Process the jars in a water bath for 15 minutes.  Remove the jars from the water bath; screw the lids on a bit tighter. Wipe off the excess water and place the jars on a towel covered baking sheet.  You should hear each jar lid “ping” as it cools and seals.
Serve the chutney on crackers, on cheese, along with turkey burgers, pork tenderloin or chops.

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