Recipe: Freezer Peach and Pepper Chutney (using onion, ginger, jalapeno and bell pepper)

FREEZER PEACH AND PEPPER CHUTNEY

"Add the flavor of summer peaches to your fall menu by using this chutney as a glaze for pork or poultry or as a topping over Brie."

5 cups peeled, finely chopped ripe peaches (6-7 peaches)
1/2 cup finely chopped onion
1/4 cup fresh lime juice
1/4 cup finely chopped red bell pepper
2 to 3 tablespoons seeded, finely minced red jalapeno pepper
1 tablespoon grated gingerroot
1 (1.75 ounce) package Sure-Jell Fruit Pectin for Lower Sugar Recipes
1 1/2 cups sugar
3/4 cup brown sugar
6 (8-ounce) jelly jars with 2 piece lids, sterilized*

In a six-quart non-reactive Dutch oven, combine first six ingredients; stir in pectin. Bring to a boil over medium-high heat, stirring constantly; stir in the sugars. While stirring, return mixture to a full rolling boil (one that cannot be stirred down). Cook and stir for one minute. Remove from heat; skim off foam with a metal spoon. Ladle into 8-ounce jars, leaving 1/2-inch space at top to allow for expansion when frozen.

Wipe rim with a clean, damp cloth. Cap jars tightly; cool to room temperature.

Label and date; refrigerate at 40 degrees F up to four weeks or freeze at 0 F or lower up to six months.

*Sterilizing jars for canning, freezing or pickling helps to assure food safety and quality. To sterilize unfilled jars, place upright in a large pot or canner and add water to fill jars and pot to one inch above jar tops. Bring to a boil and boil 10 minutes. Keep in hot water until ready to use; carefully remove with tongs. Lids and rings should also be boiled.

Makes 6 jars (8 ounces each)
Source: The Byerly Bag, August 2003