Fruit Chutneys

Cut orange in half lengthwise; cut crosswise into thin slices. In large shallow heavy nonaluminum pot, bring orange and 1 cup (250 mL) water to boil; reduce heat, cover and simmer for about 15 minutes or until rind is very soft and water is almost evaporated.

Add peaches, sugar, onions, garlic, red pepper, raisins, mustard seeds, salt, cloves, cinnamon, curry powder and ginger to pot. Pour in vinegar and stir to combine. Bring to boil.

Reduce heat to medium; simmer, uncovered and stirring often, for about 1 hour or until chutney is reduced to 8 cups (2 L) and thick enough to mound on spoon.

Fill boiling water bath canner two-thirds full of water. Thirty minutes before filling jars, start to boil. Wash, rinse and air-dry canning jars.

Fifteen minutes before filling, place seven 1-cup (250 mL) jars, funnel and 1/2-cup (125 mL) metal measure in canner rack; boil for 15 minutes.

In small saucepan, boil new canning lids for 5 minutes. Using funnel and measure, scoop chutney into sterilized jars, leaving 1/2-inch (1 cm) headspace and lifting funnel when filling to avoid slopping.

If necessary, wipe rims with damp paper towel. Cover with lids; screw on bands fingertip tight.

Return jars to canner; if necessary, add enough boiling water to cover by at least 1 inch (2.5 cm). Cover and return to full rolling boil; boil for 10 minutes.

Transfer to rack; let cool for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Label and store in cool dry dark place for up to 1 year.