Over the weekend my sister and I made about 90 mini jars of really super sweet peach jam for her wedding favors. We also made 25 mini jars of peach chutney for the more adventerous wedding guests. The chutney is better than the jam.
The recipe we used is one I created based largely on the mango chutney recipe from Small Batch Preserving plus other ideas from other sources. It's pretty yummy if the fact that four of us ate an entire jar with cheese and crackers Friday night. After we'd already eaten our dinner.
- 2 large, tart apples (2 cups chopped)
- ~8 medium peaches, peeled (4 cups chopped)
- ~1 onion (1 cup chopped)
- 1 tbsp chopped jalapeno
- 1/4 cup chopped, fresh ginger
- 1 1/2 cups sugar
- 1/2 cup golden raisins
- 1/2 cup cider vinegar
Combine ingredients and bring to boil. Boil for 20 minutes. Add:
- 1 tbsp lemon juice
- 2 tsp curry powder
- 1/2 tsp each: salt, nutmeg, cinnamon
Boil 5 more minutes. (In this batch, at this point, I used an immersion blender to puree about half of the chutney being sure to leave plenty of chunks. This step isn't required.)
Ladle into half pint jars and processing in boiling water bath 10 minutes. Makes ~6.5 half pint jars.
Serve with cheese and crackers or use in any recipe that calls for mango chutney. Yum!