Featured Recipe

Peach Chutney

Farm Journal's Country Cookbook, 1959

1 hour — 7 half pints Print RecipeEmail Recipe

5	pound	firm ripe peaches
1⁄2	pound	raisins
1⁄2	pound	dates (chopped)
2	cup	vinegar
1⁄4	cup	lime juice (optional)
1		lemon
2	cup	sugar (or to taste - up to one additional cup of sugar)
1⁄2	cup	candied ginger (coarsely chopped)
1⁄2	cup	nuts (chopped - optional)

Pare and cut peaches in small pieces. Add raisins, dates, vinegar and juice.

Quarter lemon; remove seeds and slice very thin. Add to mixture. Cook until peaches are soft, stirring to prevent sticking. Add sugar.

When mixture is thick, add ginger and nuts (1 tsp. powdered ginger also added at this stage gives wonderful flavor).

Seal in hot sterilized jars.