Just Peachy

Brandied Peaches

We are at the end of peach season and I almost missed it!  Thankfully the orchard we go to for peaches, strawberries, etc. has sunday hours and we were able to snag a bushel.  From these golden orbs I was able to tuck away peach chutney and just flat out canned peaches. No jam cause the basement has plenty, at this point; when our daughters moved out, I lost the majority of my jam and jelly eaters.  And yes, I do mail them jars of jam.

This is one of my go-to recipes when peach season rolls around.  This is not a post about how to can as there are a ton of sites out there that cover that along with the Ball canning guide (booklet version).

Peach chutney.  I’ve had people ask what is a chutney and it is a spicy condiment, made of fruits or veggies and vinegar, spices, and sugar.  In India a chutney is used to help balance the doshas within a meal.  Personally, I eat chutney because the taste goes with EVERYTHING (imho), including french fries.  Husband isn’t a fan and that’s ok – means there is more for me.

This recipe comes from Allrecipes.com <– this is to the recipe itself.  In case you don’t want to wander, I’ve spelled it out below including some of my own commentary.

Spicy Peach Chutney


  • 4 lbs sliced peeled peaches
  • 1 cup raisins (it doesn’t matter golden or regular, the chutney is dark when done)
  • 2 cloves garlic, mined
  • 1/2 cup chopped onion
  • 5 oz chopped preserved ginger
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp mustard seed
  • 1 tsp curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar
  • 1/4 cup pickling spice


  1. Place pickling spice in a cheesecloth bag and add, along with all the remaining ingredients, to a large heavy pot.  Stir to combine.  Here, I have a large tea ball and used as much of the 1/4 pickling spice as I could fit into the tea ball.  It all didn’t fit and the chutney is still super yummy!
  2. Bring to a gentle boil and cook over medium heat, uncovered, until the mixture reaches your desired consistency.  It’ll take about 1 1/2 hours to reach a thick sauce. Stir often to prevent scorching on the bottom.  You know your stove and pots so use accordingly.
  3. Remove the spice bag/ball and ladle into hot sterilized jars.  Here the directions get a little vague.  I filled my jars to within 1/2″ of the rim, sealed with lids and rings and processed in a hot water canner for 10 minutes (that part was in the original directions); be sure the jar tops are completely covered by the water.  You can always check with your local extension office for your area to be sure of the time.  This is what works for me.

As the days grow shorter, this is a wonderful reminder of summer, along with the canned peaches (medium syrup) and brandy peaches.  Makes me happy to think about them.  Let me know if you are interested in the other recipes.

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