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Stone Fruit Chutney

4 apricots
3 peaches
2 nectarines
4 plums

½ tsp cinnamon
2 tsp garlic, minced
2 tsp ginger, minced
1 tsp salt
½ tsp white pepper
¼ cup cider vinegar

Peel all fruit and cut into medium-sized chunks. Bring to a boil and cook, stirring frequently, until the fruit is tender, about 15 minutes.

Lower heat, add spices, and heat for 1 minute.

Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.

Ladle chutney into hot, sterilized, preserving jars, leaving a ½-inch headspace. Wipe rims clean. Seal according to manufacturer’s directions.

Process for 15 minutes in a boiling water bath.

Allow chutney to mature for at least one month before using.
Yield: 6 ½ pint jars

Note: This recipe is perfect for my friends who can’t have sugar. Served with meat (especially pork, but not fish — except salmon) or strong cheeses, this can be an elegant addition to a meal, or a condiment slathered on a sandwich.

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