Summer Tomato-Peach Chutney
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
- Serves: 6 persons
- 1½ pounds tomatoes, cored and diced
- 1½ lbs yellow peaches - peeled, pitted, and diced
- 1large sweet onion, minced
- 2cups cider vinegar
- 1½ cups white sugar
- 1½ cups golden raisins
- 2medium limes, zested and juiced
- 2tablespoons grated fresh ginger
- 2teaspoons salt
- 1teaspoon ground cinnamon
- 1teaspoon crushed red pepper
Step 1Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
Step 2Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
Step 3Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
Step 4Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
Step 5Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.