"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mary Nell's Peach Chutney, by Beth Chaplin, is from Table Traditions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 lbs. Peaches – sliced ½ cup Onions – chopped ¾ cup White Vinegar Juice of 3 Lemons 1 jar Preserved Ginger 1½ tablespoon Salt 1 teaspoon Ginger 2 teaspoons Cinnamon 2 teaspoon Cloves 3 packages Sure Jell
Bring the above to a boil.
Add- 1 lb. White Raisins 1 lb. Brown Raisins 7 cups Sugar ½ box Brown Sugar
Bring all ingredients to a slow, rolling boil. Stir constantly for 8 minutes. Pour into pint or quart jars (sterilize in the dishwasher). Seal with paraffin.
12- 16 small jars
1 1/2 hours
Make in the summertime with fresh peaches.
I love to use this for hostess gifts and for surprises that pop up during the holidays.
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