Peach Chutney

Makes 11-12 eight-ounce jars

16 cups peaches, pitted and chopped
3 cups lightly packed brown sugar
3 cups apple cider vinegar
2 cups dried cranberries
1 cup onion, chopped
2 Tbsp mustard seeds
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp kosher salt

In a large sauce pan, combine peaches, brown sugar, vinegar, cranberries, onion, mustard seeds, ginger, nutmeg, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon (about 40-45 minutes). Prepare your canning supplies; sterilize the canning jars by running them in almost boiling water for several minutes, and boil a few cups of water in a small saucepan for the lids. Ladel hot chutney into jars, leaving 1/2″ headspace at the top. Wipe rim and center lids on jars, and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water, and boil for 15 minutes. Remove canner lid and then wait 5 minutes longer before removing jars.

Thanks to Tracy at for this recipe!