Lucy's Tomato and Peach Chutney

Recipe View 5 mins In a large, heavy-bottomed stockpot, combine the chopped tomatoes, peaches, apples, onions, celery, vinegar, and salt. (5 minutes)

Recipe View 2 mins Add the cheesecloth bag filled with pickling spices to the pot. (2 minutes)

Recipe View 15 mins Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. (15 minutes)

Recipe View 2 mins Once boiling, reduce the heat to low, allowing the chutney to simmer gently. (2 minutes)

Recipe View 2 hrs Continue to simmer, uncovered, for approximately 2 hours, or until the chutney has thickened to your desired consistency, stirring occasionally. The chutney is ready when a spoonful placed on a chilled plate holds its shape. (120 minutes)

Recipe View 2 mins Remove the cheesecloth bag of pickling spices and discard. (2 minutes)

Recipe View 15 mins Carefully ladle the hot chutney into sterilized jars, leaving 1/4-inch headspace. (15 minutes)

Recipe View 10 mins Seal the jars and process in a boiling water bath for 10 minutes to ensure proper preservation. Alternatively, store in the refrigerator for up to 2 weeks, or freeze in freezer-safe containers for longer storage. (10 minutes)