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Peach Ginger Chutney
3 1/2 pounds peachse, diced (about 7 large)
1 large onion, minced
1 yellow pepper, diced
1 hot red pepper, diced
1/2 cup crystallized ginger, chopped (candied ginger)
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon gound cloves
1/4 teaspoon ground mace
Prepare fruit and vegetables. Put in heavy saucepan and add remaining
ingredients. Bring to a boil, stirring constantly. Turn heat to a
simmer, cook until desired consistancy. Ladle into hot jars leaving
1/2 inch headspace, wipe rims, seal. Process in a water bath canner
for 10 mins.
Makes 4 to 5 half pint jars
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Peach Chutney 06