Home-Style Chutney

Ingredients

2 mediums Oranges

6 lrg Nectarines cut into wedges

3 Granny Smith apples peeled, diced

3 mediums Tomatoes diced

2 mediums Onions diced

1 pkt Light brown sugar - (16 oz)

2 1/4 cups White vinegar

3 tablespoons Minced peeled gingerroot

2 teaspoons Dry mustard

1 teaspoon Salt

1/4 teaspoon Ground red pepper

1 cup Raisins

6 Half-pint canning jars and caps

Preparation

From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes.

Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars.

This recipe yields about 6 half pints.