Chutney Recipe

At this time of year, when apples are in season, I like to make Mango-Apple Chutney. This chutney is fantastic on grilled pork chops! I make a large batch in my slow cooker and preserve the chutney in half-pints.

Mango-Apple Chutney
makes approx. 4 pints

2 c. apple cider vinegar
6 c. apples, skinned, cored and cut in chunks
2 c. mangoes, skinned and cut in chunks
2 c. dark brown sugar
1 c. golden raisins
1 tbsp. kosher salt
2 tsp. cinnamon
2 tsp. ground ginger
2 tsp. ground cloves
2 tsp. mustard seed
1 c. slivered onions
1 tbsp. orange zest

1. Pour vinegar in slow cooker. Cut fruit into vinegar. Mix in remaining ingredients.

2. Cook on high for 2 hours, covered. Lower heat to low and cook for 5 hours, uncovered. Stir occasionally.

3. If preserving, process in a boiling water canner for 15 minutes.

Peach Preserves

Fragrant boxes of ripe peaches were everywhere at the farmers market this weekend. I couldn't resist! I decided to try making peach preserves - something I love but have never made before. Looking through recipes, I found that most called for a large amount of sugar. The average amount was 2 cups per pint! I don't like super sweet jams and preserves; I want to taste the fruit. I found a low-sugar recipe and tweaked it to my liking. The result was delicious!

Spiced Peach Preserves

makes about 3 1/2 pints

12 c. fresh peaches, peeled, pitted and sliced

3 c. sugar

2 tbsp. lemon juice

2 tsp. cinnamon

1 tsp. nutmeg

8 oz. liquid fruit pectin

1. In a large pot, combine peaches, sugar, lemon juice, cinnamon and nutmeg. Bring to a full boil, stirring occasionally.

2. Continuing to stir occasionally, boil for 15 minutes and, using large spoon, crush peaches into smaller chunks.

3. Add liquid fruit pectin to boiling mixture.

4. Boil for an additional minute, stirring, until mixture thickens.

5. Remove from heat and put mixture into prepared jars.

6. Preserves can be stored in refrigerator for up to 2 weeks. If canning, follow canning procedures and process in a boiling water canner for 15 minutes. Canned preserves can be stored up to one year.

I would encourage you to try canning. The Ball company makes canning supplies and sells instructional books. They also have a website, which I've listed under Helpful Websites on the right, along with The National Center for Home Food Preservation's website. (Sterilization and proper procedure are important when canning. Follow instructions carefully!)