Peach Marmalade Recipe

Peach Marmalade Recipe photo by Taste of Home

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"This is my take on several different chutney recipes combined." This sweet and spicy marmalade pairs well with just about any meat or poultry. Joanne Surfus, Sturgeon Bay, WI

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Peach Marmalade Recipe

Prep: 1 hour Process: 15 min.

Yield: 28 Servings

60 15 75

Ingredients

2-1/2 cups white vinegar
1 cup packed brown sugar
3/4 cup sugar
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 banana pepper, seeded and finely chopped
2/3 cup golden raisins
1 tablespoon minced fresh gingerroot
1 teaspoon canning salt
6 whole cloves
1 cinnamon stick (3 inches), cut in half
3 pounds fresh peaches, peeled and chopped

Directions

In a Dutch oven, bring the vinegar, brown sugar and sugar to a boil. Add the red pepper, onion, banana pepper, raisins, ginger and salt. Place cloves and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add peaches and return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Discard spice bag. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1/4 cup equals 83 calories, trace fat (trace saturated fat), 0 cholesterol, 88 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Peach Chutney in Taste of Home June/July 2010, p65