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Peach Marmalade


  • 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


  • 1. 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.
  • 2. 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.

Nutrition Facts

1/4 cup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 88mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.


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