Peachy ginger chutney (Canning and preserving)

 

           Spoon this chutney into a cooked, miniature pumpkin that has been scooped out. This is beautiful alongside your Thaksgiving table.

Makes 4 to 5 half-pints

• 3½ pounds peaches, diced (about 7 large)
• 1 large onion, minced
• 1 yellow pepper, diced
• 1 hot red pepper, diced
• ½ cup crystallized ginger, chopped
• 2 cups cider vinegar
• 3 cups sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

1. Prepare fruit and vegetables ; put in a heavy saucepan and add the remaining ingredients.
2. Bring to a boil, stirring constantly ; turn heat to a simmer, and cook until desired consistency.
3. Ladle into hot jars leaving ½-inch headspace, wipe rims, and seal.
4. Process in a water bath canner for 10 minutes.

BON APPÉTIT