Dear Everybody,

It's peach season (somewhere, certainly not in CA)! I understand that most of our crop has either been destroyed; fruits sent to market are, to quote juneMA, like "hocky pucks". Anyway, assuming you've got some absolutely mouth watering. delicately blushing fruits, here are some recipes I've used over the years. They all come from the same source, Women's Day Encyclopedia of Cookery, which both my housemate and I obtained, volume by volume, at local supermarkets. It's a keeper, so here goes:

Peach Chutney
Yield: 2 Quarts

4 lbs. peaches, peeled (about 2 qts.)
1 cup seedless raisins
2 garlic cloves, minced
1/2 cup chopped onion
2/3 cup chopped preserved gingerroot
1 to 2 Tbsps chili powder
1 Tbsp mustard seeds
1 tsp. curry powder
1-1/2 tsps. salt
4 Tbsps mixed pickling spice, tied in cheesecloth bag
4 cups cider vinegar
4-1/2 cups (2 lbs.) brown sugar

Slice peaches and combine with remaining ingredients in large bowl. Cover and let stand overnight. Turn mixture into heavy kettle. Bring to boil. Simmer, uncovered, until chutney is of desired consistency, about 30 to 45 minutes. Stir frequently to prevent scorching. Remove spice bag. Ladle chutney into hot sterilized jars. Seal. This is particularly good with curry dishes.

Pickled Peaches
Yield: 3 Half-Pint (8 oz.) Jars

1 can (1 lb. 13 oz.) peach halves
1 cup sugar
3/4 cup cider vinegar
1 Tbsp whole cloves
1 Tbsp whole allspice
2 cinnamon sticks

Drain juice from peach halves into kettle. Tie spices in a cheesecloth bag. Add sugar, vinegar and spices. Boil for 10 minutes; add peaches and cook for 5 minutes, or until peaches are heated through. Remove spice bag. Pack peaches in hot sterilized jars. Fill jars with boiling hot syrup. Seal.

Peach Chili
Yield: 6 Half-Pints (8 oz.) Jars

3 peaches, peeled
3 pears, peeled
3 onions, peeled
15 ripe tomatoes, peeled
1-1/2 large green peppers
1 garlic clove, if desired
1-1/2 cups sugar
2 cups cider vinegar
2-1/4 tsps. ground allspice
1-1/2 tsps. salt

Cut peaches, pears, onions and tomatoes into small pieces. Remove seeds from peppers, then chop. Peel and chop garlic. Combine fruits and vegetables; add remaining ingredients. Simmer until thick, 2-1/2 to 3 hours. Ladle into sterilized jars. Seal.

Spiced Peach and Blueberry Jam
Yield: 6 Half-Pint (8 oz.) Jars

4 lbs. fresh peaches
1 qt. fresh blueberries
1/2 cup water
5-1/2 cups sugar
1/2 tsp. salt
2 cinnamon sticks
1 tsp. whole cloves
1/2 tsp. whole allspice

Peel and pit peaches. Force through coarse blade of food chopper. Combine berries with peaches in kettle, add water and bring to boil Cover and simmer for 10 minutes, stirring occasionally. Add sugar and salt. Tie spices in a cheesecloth bag and add. Bring to boil slowly, stirring until sugar dissolves. Boil rapidly for 10 minutes, or until fruit is clear. Remove spice bag. Ladle into hot sterilized jars. Seal.

Cheers!