Ingredients
| 2 lb | ripe Ontario peaches | 1 kg |
| 1 tbsp | olive oil | 15 ml |
| 3 | garlic cloves, minced | 3 |
| 1 | jalapeño pepper (seeds and viens removed) chopped | 1 |
| 1/2 cup | chopped red pepper | 125 ml |
| 1/2 cup | cider vinegar | 125 ml |
| 1/2 cup | chopped onion | 125 ml |
| 1/2 cup | sugar | 125 ml |
| 1/4 cup | dark raisins | 60 ml |
| 2 tbsp | peeled, grated fresh gingerroot | 30 ml |
Directions
Prepare four half-pint (250 mL) mason jars and lids; boil lid centres five minutes to soften sealing compound.
Immerse peaches in boiling water several seconds; place in cold water, then slip off skins. Coarsely chop peaches, should measure about four cups (1 l). In a large, deep stainless steel or enamel saucepan, heat oil over medium heat. Add garlic, peppers and onion; cook, stirring, just until golden, several minutes. Add chopped peaches, sugar, vinegar, raisins and gingerroot.
Stirring constantly, bring mixture to a boil. Reduce heat and boil gently 25 minutes, stirring occasionally, until thickened.
Ladle chutney into hot jars, to within 1/2-inch (1 cm) of top rim. Apply two piece metal lids just until fingertip tight. Process filled jars 10 minutes in a boiling water canner.
Let cool, undisturbed, 24 hours; check seals, and label. Store in cool, dark dry place.
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PEAR GALETTE |
