Enjoy this taste of summer all winter long with cheese or roast pork, ham or poultry.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Method
In large Dutch oven, heat oil over medium heat; cook onions, mustard seeds, ginger, cinnamon, salt, cloves, hot pepper flakes and pepper, stirring often, until onions are softened, about 5 minutes.
Add peaches, sugar, raisins and vinegar; bring to boil, stirring. Reduce heat to medium; simmer, uncovered and stirring often, until reduced to 8 cups (2 L) and thick enough to mound on spoon, 1 hour.
Pour into four 2-cup (500 mL) sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and clean bands. Process in boiling water canner for 10 minutes; transfer to rack to let cool. Store in cool dark place for up to 1 year.
Nutritional facts <b>Per 1/4 cup (50 mL):</b> about
- Sodium 73 mg
- Protein 1 g
- Calories 102.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 26 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0
