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Jammin' : Jam on Roast

July 29, 1993|JEAN T. BARRETT | Barrett is a free-lance writer based in Los Angeles. and

Once you have sealed and labeled your chutney, you should ideally stay away from it for one to two months so that the flavors will mellow and develop (although I can never resist opening one jar immediately). Home-canned chutney may be kept up to a year unopened, but it must be refrigerated after the seal has been broken.

TOMATO CHUTNEY (Adapted from "Jams, Pickles and Chutneys") 2 pounds ripe tomatoes, peeled, seeded and coarsely chopped 3 onions, chopped 2 green apples, peeled, cored and coarsely chopped 3 peaches, peeled, pitted and coarsely chopped 2 3/4 cups dark-brown sugar, packed 2 cups white vinegar 1/2 tablespoon salt 1 teaspoon mixed spices of ground cardamom, cloves and cumin 1 teaspoon chile powder

Place tomatoes, onions, apples, peaches, brown sugar, vinegar, salt, mixed spices and chile powder in large saucepan. Bring slowly to boil and simmer, uncovered, until mixture is thick, about 2 hours, stirring occasionally.

Spoon into hot, sterilized jars, leaving 1/4-inch head space. Seal with 2-piece screw bands and new lids. Process in boiling-water-bath canner 10 minutes. (Recipe can be doubled.) Makes 6 to 7 half pints.

PEACH CHUTNEY (Adapted from "Ball Blue Book") 4 quarts peaches, peeled, pitted and chopped 2 cups raisins 1 1/2 cups chopped onions 3 cups brown sugar, packed 1/4 cup mustard seeds 1 tablespoon ground ginger 1 teaspoon salt 2 cloves garlic, minced 1 hot red pepper, minced 1 sweet red pepper, chopped 5 cups white vinegar

Combine peaches, raisins, onions, brown sugar, mustard seeds, ginger, salt, garlic, hot and sweet red peppers and vinegar in large saucepan. Cook slowly over low heat, stirring frequently to prevent sticking, until thick, about 1 hour.

Ladle into hot, sterilized jars, leaving 1/4-inch head space. Seal with 2-piece screw bands and new lids. Process in boiling-water-bath canner 10 minutes. Makes about 7 pints.

WIRTABEL'S CHUTNEY (Adapted from "The Fannie Farmer Cookbook," by Marion Cunningham) 12 cups peeled, seeded and diced fruit (such as honeydew melon and green apples, melon cut into 1-inch cubes) 1 cup dark raisins 1 cup golden raisins 1 cup ginger root, peeled and chopped 4 1/2 cups sugar 3 cups cider vinegar 1 1/2 teaspoons allspice 1 1/2 teaspoons cloves 2 (2-inch) cinnamon sticks

Combine fruit, dark and golden raisins, ginger root, sugar and vinegar in large saucepan. Tie allspice, cloves and cinnamon sticks in piece of cheesecloth. Smash spices with mallet to break up, and add spice bag to fruit mixture.

Bring to boil over high heat, stirring occasionally. Reduce heat to simmer and cook until thickened and darkened, about 2 hours. Remove spice bag and discard.

Pour or spoon chutney into hot, sterilized jars, leaving 1/4-inch head space. Seal with 2-piece screw bands and new lids. Process in boiling-water-bath canner 10 minutes. Makes about 4 pints.

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