Thursday, August 22, 2013
Best Yet, my favorite grocery store in Riverhead had peaches on sale for 88 cents a pound. No local peaches to pick in my area.
Gabe was on the boat and weather cooperated and I decided to try this recipe from Just A Pinch recipes.
4 cups peaches- skin removed,diced and remove pit.
to remove skin blanch them. Bring a pot of water to a low simmer. Gently lower the peaches into the water. If the peaches are ripe, it just takes a minute- you DON'T want to cook the peaches! You know they are done if you drag gently on the skin, it quickly pulls away. Plunge immediately into iced water bath to cool and stop the cooking process. Skins will come off very easily
1 mango- skin removed, diced and discard pit
easy way to cut a mango-CHECK THIS OUT
4 Jalapeno Peppers- seeds and membrane removed and diced
I left some seeds in. I wanted it to be spicy.
1 large onion- Diced
2 tablespoon fresh ginger root-finely chopped
1 package sure jell for fruits and veggies
1/2 cup Apple Cider Vinegar
3/4 cup brown sugar
1 1/2 teaspoon salt-didn't use salt or pepper
pinch of pepper
If you have not canned before please watch this video
1-Wash canning jars.The jars are always run in the dishwasher before I put them away, but I wash them before I add them to a large pot of boiling water.
2- Wash and dry then dice your fruit.
3- Add the peaches and remaining ingredients to a medium pot and bring to a simmer and let it simmer for 10 minutes till the onions have softened. Let it simmer again ( NOT boil- nice slow simmer), make sure it's uncovered and simmer it for 40 minutes, stir until thick and translucent.
When the chutney is done, place a jar that has been removed from the boiling water next to the pot. Make sure no water is left in the jar then fill the jar with the hot chutney. To process follow this LINK if you have never done any canning .
Loved the taste of this. Somewhat hot but still get some of the sweetness from the peaches.
* Be very careful handing the hot jars. Use a jar lifter.