Blueberry Peach Chutney Recipes

Steps:

• In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
• Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
• Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

Steps:

• Bring 1/2 cup water and 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves. Let cool completely.
• Combine the cooled syrup, peach nectar, orange juice concentrate, vodka and peach schnapps in a freezer-safe resealable container and freeze until firm but still scoopable, 8 hours or overnight.
• Combine the blueberries, 1/4 cup water and the remaining 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook, lightly smashing the berries as they soften, until the mixture is thick and jam-like, 5 to 8 minutes. Let cool completely, then press through a fine-mesh sieve into a bowl to remove the skins and seeds.
• Pour the peach slush into tall glasses and top each with 1/2 cup seltzer; gently stir to combine. Add about 1 tablespoon blueberry sauce to each glass and gently swirl.

Steps:

• Prepare jars, lids and bands.
• In a large pot, combine peaches, blueberries, onion, ginger,jalapeno, garlic, brown sugar, salt and vinegar.
• Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 35 minutes or until onions are translucent and mixture is thickened to a thin jammy consistency.
• Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles
• and adjust headspace if needed.
• Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.

Steps:

• Add the first 7 ingredients to a large pot; bring to a boil.
• Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
• Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
• Divide mixture into air-tight containers.
• Store in refrigerator up to 1 week; freeze up to 6 months.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.