Enjoy this fruity, chocolate-flavored iced coffee to relax. also low in calories!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 24 |
| Yield: | 6 half-pint jars |
Ingredients
- 1 ½ pounds tomatoes, cored and diced
- 1 ½ lbs yellow peaches – peeled, pitted, and diced
- 1 large sweet onion, minced
- 2 cups cider vinegar
- 1 ½ cups white sugar
- 1 ½ cups golden raisins
- 2 medium limes, zested and juiced
- 2 tablespoons grated fresh ginger
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon crushed red pepper
Instructions
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn’t fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.