California Summer Fruit Chutney
|Nectarines||2 Pound, halved|
|Ripe nectarines||2 Pound, halved, pitted, diced (Fresh)|
|Plums||1 Pound, halved|
|Ripe plums||1 Pound, halved, pitted, diced (Fresh)|
|Peaches||1 Pound, halved|
|Ripe peaches||1 Pound, halved, pitted, peeled, diced (Fresh)|
|Onions||3 Cup (48 tbs), diced|
|Light corn syrup||1 1⁄2 Cup (24 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
1. Sterilize 8 (1/2-pint) preserve jars with screw on lids.
2. Prepare the fruit and onion as required.
3. Measure remaining ingredients.
4. In a large (8-quart) ceramic non-metallic or stainless steel saucepan, combine all the ingredients and mix thoroughly with a wooden spoon.
5. Cook on a medium low flame, stirring constantly until it comes to a rolling boil.
6. Reduce heat and continue to simmer for 50 to 60 minutes or until the mixture is thick and syrupy.
7. Take the pan off the heat and carefully skim off any scum.
8. Spoon the chutney into the sterilized preserve jars, filling almost to the rim.
9. Cover with circles of wax paper and close lids tightly.
10. Immerse the jars in a bath of boiling water for 5 minutes.
11. Store in a cool dry area like pantry.
12. Serve the homemade fruit chutney with almost any kind of meat.