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Summer Tomato-Peach Chutney
Summer Tomato-Peach Chutney
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Vibrant tomato and peach chutney with sweet raisins, perfect for grilled dishes or gourmet grilled cheese.
Ingredients:
  • 1.5 pounds tomatoes, cored and diced
  • 1.5 lbs yellow peaches - peeled, pitted, and diced
  • 1 large sweet onion, minced
  • 2 cups cider vinegar
  • 1.5 cups white sugar
  • 1.5 cups golden raisins
  • 2 medium limes, zested and juiced
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper
Instructions:
  • Place six empty half-pint jars onto a rack in a large pot of water. Cover and bring to a rolling boil, then keep jars warm on low heat until ready to fill.
  • In a wide, nonreactive 4-quart pot over high heat, combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper. Bring to a boil. Reduce heat to medium and simmer gently, stirring often, until mixture thickens and a spoon dragged through leaves a trail that doesn't fill in immediately, about 1 hour. Stir frequently towards the end to avoid scorching. Remove from heat.
  • Take out empty jars from the canning pot, one at a time. Fill the jars with jam using a wide-mouth funnel, leaving 1/2 inch of space at the top. Remove air bubbles with a clean wooden chopstick. Adjust the jam level if needed to maintain a 1/2 inch space from the top.
  • Clean jar rims, loosely apply lids and rings, and place jars back in the canning pot. Bring water to a rolling boil and process for 10 minutes. Turn off heat, uncover the pot, and allow jars to sit in the water for 5 minutes to help seal properly.
  • Transfer the jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and consumed promptly. Store the sealed jars in a cool, dark place to maintain their shelf stability of at least 1 year.

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