These babies are the best. Sweet, fragrant, fuzzy and fresh. Summer in a skin.
We kept a dozen out to eat and then transformed the rest into canned peaches and chutney. Easy and so delightful as the days grow shorter..
Peach Chutney
Ingredients
2 cups chopped onions
1 tbsp yellow mustard seeds
1 tsp fresh ginger
1 tsp sea salt
1/2 tsp ground cloves
1/4 tsp hot pepper flakes
1/4 tsp pepper
8 cups (2 L) peeled and sliced peaches
2 - 2 1/2 cups sugar
1 cup raisins
1 cup cider vinegar
Add all ingredients and bring to a boil, stirring.
3. Reduce to medium and simmer uncovered, stirring often, until the mixture reduces to about 8 cups and is thick enough to mound on a spoon.
4. Pour the mixture into 4 2-cup (or 8 1-cup) sterilized canning jars. Seal with prepared discs and clean bands. Process for 10 minutes. Store in a cool, dark place for up to one year.
