Norfolk Fruit Chutney

Made with fresh apricots, peaches and apples, Norfolk Fruit Chutney is delicious served with cold meat or cheese. You may, if you like, crack open the apricot stones, remove and peel the kernels and add them to the chutney with the sugar. Store the chutney for at least 6 weeks before serving. fresh fruit, is delicious with cheese or cold meat.

2 lb. apricots, halved, stoned and chopped

2 lb. tart cooking apples, peeled, cored and chopped

4 medium-sized peaches, peeled, halved, stoned and chopped

2 medium-sized onions, finely chopped

8 oz. cups raisins

2-inch piece fresh root ginger, peeled and finely diced

1 teaspoon grated nutmeg

1 teaspoon ground allspice -;} teaspoon dry mustard finely grated rind of 1 large lemon juice and finely grated rind of 2 oranges 1;{ pints white wine vinegar 1 lb. sugar 1 lb. soft brown sugar

In a very large saucepan, or preserving pan, combine the apricots, apples, peaches, onions, raisins, ginger, nutmeg, allspice, mustard, lemon rind, orange juice and rind and 1 pint of the vinegar. Place the pan over moderately high heat and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, for 1 to lj hours or until the fruit mixture is very soft and pulpy.

Stir in the sugars and the remaining vinegar and simmer, stirring occasionally, . for 40 to 50 minutes, or until the chutney is very thick.

Remove the pan from the heat. Ladle the chutney into clean, warm dry jars. Wipe the jars clean with a damp cloth and seal them with their vacuum-sealed lids.

Label the jars and store them in a cool, dry dark place for 6 weeks before serving.

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