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Ontario Peach Pepper Chutney

Flecked with red pepper and studded with dark raisins, this chutney features zesty fresh ginger and garlic. Jalapeño pepper gives it a nice kick. Spoon over chicken, pork or ham. Also delicious with crackers, on bagels and cream cheese.

Makes 4 jars

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Ingredients

 

2 lb ripe Ontario peaches 1 kg
1 tbsp olive oil 15 ml
3 garlic cloves, minced 3
1 jalapeño pepper (seeds and viens removed) chopped 1
1/2 cup chopped red pepper 125 ml
1/2 cup cider vinegar 125 ml
1/2 cup chopped onion 125 ml
1/2 cup sugar 125 ml
1/4 cup dark raisins 60 ml
2 tbsp peeled, grated fresh gingerroot 30 ml

Directions

Prepare four half-pint (250 mL) mason jars and lids; boil lid centres five minutes to soften sealing compound.

Immerse peaches in boiling water several seconds; place in cold water, then slip off skins. Coarsely chop peaches, should measure about four cups (1 l). In a large, deep stainless steel or enamel saucepan, heat oil over medium heat. Add garlic, peppers and onion; cook, stirring, just until golden, several minutes. Add chopped peaches, sugar, vinegar, raisins and gingerroot.

Stirring constantly, bring mixture to a boil. Reduce heat and boil gently 25 minutes, stirring occasionally, until thickened.

Ladle chutney into hot jars, to within 1/2-inch (1 cm) of top rim. Apply two piece metal lids just until fingertip tight. Process filled jars 10 minutes in a boiling water canner.

Let cool, undisturbed, 24 hours; check seals, and label. Store in cool, dark dry place.

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