Categories: relish- salsa- chutney

Ingredients

• 1 29oz. can cling peach halves
• 1 16oz. can pear halves
• 1/2 cup sugar
• 1/4 cup distilled white vinegar
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup finely chopped crystallized ginger
• 1/8 tsp. crushed red pepper
• 1/8 tsp. salt
• 1 cup pitted prunes, each quartered

Directions

1. Prepare two 1- pint or four 1/2-pint jars, lids and bands for processing.
2. Drain peaches and pears, resrving 3/4 cup fruit syrup. In 4- quart saucepan, combine syrup, sugar, vinegar, onion, garlic, ginger, red pepper, and salt. Heat to boiling over high heat. Reduce heat to medium-low.

3. Simmer 30 minutes, stirring occasionally. Taste mixture and add more sugar, if desired.

4. Meanwhile, cut drained fruit into 1-inch chunks. Stir fruit and prunes into onion mixture. Continue to cook until mixture is slightly thickened and translucent- about 30 minutes.
5. Spoon chutney into drained, hot jars. Fill to within 1/2 inch from the top of jar. Seal with lids and bands. Process in boiling water bath 10 minutes. Cool chutney. Label jars and store in cool, dark, dry place.

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