Blueberry Peach Chutney
Ready In: 1 hr
Yields: 5 half pints
Ingredients
- 6 cups chopped peeled peaches
- 2 cups blueberries
- 1 cup finely chopped red onion
- 2 tablespoons minced gingerroot
- 1 jalapenos or 1 hot banana pepper, seeded and minced
- 1 clove garlic, minced
- 1 1⁄2 cups packed brown sugar
- 1 teaspoon pickling salt
- 1 cup cider vinegar
Directions
- Prepare jars, lids and bands.
- In a large pot, combine peaches, blueberries, onion, ginger,jalapeno, garlic, brown sugar, salt and vinegar.
- Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 35 minutes or until onions are translucent and mixture is thickened to a thin jammy consistency.
- Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles
- and adjust headspace if needed.
- Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.
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