Add the flavor of summer peaches to your fall menu by using this chutney as a glaze for pork or poultry or as a topping over Brie.
- In a six-quart non-reative Dutch oven, combine first six ingredients; stir in pectin. Bring to a boil over medium-high heat, stirring constantly; stir in sugars. While stirring, return mixture to a full rolling boil (one that cannot be stirred down). Cook and stir for one minute. Remove from heat; skim off foam with a metal spoon. Ladle into 8-ounce jars, leaving 1/2 inch space at top to allow for expansion when frozen.
Wipe rim with a clean, damp cloth. Cap jars tightly; cool to room temperature. Label and date; refrigerate at 40 F up to four weeks or freeze at 0 F or lower up to six month.