Peach 'N' Apple Chutney
|Ripe peaches||3 Cup (48 tbs), chopped and peeled (7 Medium Sized)|
|Tart apples||3 Cup (48 tbs), chopped, pared and cored (7 Medium Sized)|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce (1 Can, Plus Enough Water To Yield 3.5 Cups)|
|Ground ginger||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
Put all ingredients except honey into a 6-quart kettle; mix well.
Bring to full rolling boil over medium heat, stirring frequently.
Reduce heat and cook slowly 30 minutes, stirring occasionally to prevent sticking.
Blend in the honey and continue cooking slowly 30 minutes, stirring often.
Ladle into clean hot jars and seal immediately.
Process jars 5 minutes in boiling water bath.
Store in cool, dry place.
After jar is opened, store in refrigerator.