For decades I’ve day dreamed about my grandmother’s homemade preserves, but never had the time to learn how to do it myself. This year I’ve committed myself to canning as much fruit acquired my at local farmers’ market as possible.
So far, in addition to this yummy chutney, I’ve made strawberry jam, which was excellent because the local berries are amazing this year. I’m making another batch based on what I’ve learned so far, and will share that experience in an upcoming post.
I’m reluctant to post the recipe for Peach and Jalapeño Chutney because of copyright concerns. I used an America’s Test Kitchen recipe to learn how this works and have not tweaked it into something original yet. They are a serious business providing a great service, so I encourage you to visit their web site for all kinds of cooking information and also to buy their book Foolproof Preserving.
Stay tuned for a post on strawberry jam and one for strawberry sorbet.
I’ll make more peach chutney, too, with a few adjustments. If they work out, I’ll publish the recipe.
Now I’m off to the kitchen to make stuffed zucchini flowers in the air fryer. Hope it works out. I’ve never done this before and I’m flying without a recipe, just making up this one as I go. Should be fun.