Summer Tomato-Peach Chutney

Ingredients

• 1.5 pounds tomatoes , cored and diced
• 1.5 lbss yellow peaches - peeled , pitted, and diced
• 1 large sweet onion , minced
• 2 cups cider vinegar
• 1.5 cups white sugar
• 1.5 cups golden raisins
• 2 medium limes , zested and juiced
• 2 tablespoons grated fresh ginger
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon crushed red pepper

Instructions

1. 1

   Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.

2. 2

   Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.

3. 3

   Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.

4. 4

   Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.

5. 5

   Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.