Tomato Peach Chutney for Summer

Follow our step-by-step guide on how to make Tomato Peach Chutney for Summer.

1. Step 1

   To start your canning adventure, set up your workspace by placing six empty half-pint jars on a rack inside a large pot filled with water.

2. Step 2

   Cover the pot and bring it to a rolling boil, then lower the heat to keep the jars warm while you prepare your delicious chutney.

3. Step 3

   In a spacious, nonreactive 4-quart pot, combine diced tomatoes, juicy yellow peaches, minced onion, cider vinegar, white sugar, golden raisins, lime zest and juice, grated ginger, salt, ground cinnamon, and a pinch of crushed red pepper.

4. Step 4

   Stir this vibrant mixture together and bring it to a boil over high heat.

5. Step 5

   Once it’s bubbling away, reduce the heat to medium and let it simmer gently.

6. Step 6

   Remember to stir often, especially as it thickens—after about an hour, you’ll know it’s ready when a spoon dragged through leaves a trail that doesn’t fill in right away.

7. Step 7

   When the chutney reaches that perfect consistency, remove the pot from the heat.

8. Step 8

   Now, it’s time to fill your jars! Carefully take one jar from the canning pot and, using a wide-mouth funnel, ladle the chutney in, leaving about half an inch of headspace at the top.

9. Step 9

   To ensure there are no pesky air bubbles, use a clean wooden chopstick to gently poke around the edges and check the headspace again, adding more chutney if needed.

10. Step 10

    Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids and rings on top, tightening them just enough to secure them.

11. Step 11

    Return the jars to the canning pot, cover it, and bring the water back to a rolling boil.

12. Step 12

    Process the jars for 10 minutes to seal in all that flavor.

13. Step 13

    Once the time is up, turn off the heat, remove the lid, and let the jars sit in the cooling water for about five minutes—this helps create a good vacuum seal.

14. Step 14

    Carefully transfer the jars to a folded kitchen towel or a wooden cutting board to cool completely.

15. Step 15

    After they’ve cooled, check the seals; any jars that haven’t sealed properly should be refrigerated and enjoyed soon.

16. Step 16

    Store your sealed jars in a cool, dark place, and you’ll be rewarded with delicious chutney that stays fresh for at least a year.

17. Step 17

    Enjoy the satisfaction of your homemade creation, perfect for sharing or savoring on your own!.