Summer Tomato-Peach Chutney
Description
This gorgeous, summer-ready tomato, peach, and raisin chutney is ideal with grilled meats or inside grilled cheese sandwiches.
Ingredients
•
1 1/2 pounds tomatoes, cored and diced
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1 1/2 lbs yellow peaches - peeled, pitted, and diced
•
1 large sweet onion, minced
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2 cups cider vinegar
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1 1/2 cups white sugar
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1 1/2 cups golden raisins
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2 medium limes, zested and juiced
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2 tablespoons grated fresh ginger
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2 teaspoons salt
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1 teaspoon ground cinnamon
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1 teaspoon crushed red pepper
Directions
1
Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2
Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3
Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4
Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.