Peach Chutney, Peach Pie Filling, Plums in Syrup, & Plum Butter

Washington State Fruit Commission - 3

About a month ago, I was contacted by a really nice gal from the Washington State Fruit Commission. They have recently launched a site, SweetPreservation.com, which is chock full of great resources for home canners including recipes, label templates, and even craft ideas and tips on how to host canning parties! Anyway, she wanted to know if I was all canned out or if they could send me a basket of Washington fruit to preserve so that I could help get the word out about their new site. Of course I said I was interested! I don’t think I can ever get tired of canning; it’s a surprisingly addictive new hobby of mine. No more than a week later (which I thought was impressive in itself, since it came from across the country), a box showed up on my doorstep that was almost too heavy to lift! I managed to drag it inside (much to the amusement of my neighbors, I’m sure) and proceeded to tear into it like a kid on Christmas morning…

Washington State Fruit Commission - 1

…and what better to find in the box than tons of huge peaches and plums – perfect for this month’s Tigress Can Jam theme: stone fruits!

Washington State Fruit Commission - 2

I made four recipes with all of the fruit – plums in syrup, plum butter, peach chutney, and peach pie filling – and it seemed that each batch was even more delicious than the last. They’re all keepers in my book, so I had to share them all with you. The recipes are after the jump – happy canning! And make sure to check out the labels when you’re done…I am loving these retro labels myself!

Peach Chutney - 3

Peach Chutney

  • 16 cups peaches, pitted and chopped
  • 3 cups lightly packed brown sugar
  • 3 cups apple cider vinegar
  • 2 cups dried cranberries
  • 1 cup onion, chopped
  • 2 Tbsp mustard seeds
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp kosher salt

In a large sauce pan, combine peaches, brown sugar, vinegar, cranberries, onion, mustard seeds, ginger, nutmeg, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon (about 40-45 minutes). When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the chutney to 1/2″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 11-12 eight-ounce jars.

Peach Pie Filling

Peach Pie Filling

  • 12 cup peaches, pitted, peeled, and sliced
  • 2 cups apples, peeled and sliced
  • 2 2/3 cups sugar
  • 1 cup raisins
  • 1/2 cup lemon juice
  • 1/4 cup white vinegar
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Before getting started, treat the peaches and apples to prevent browning. To do this, place the sliced fruit in a large bowl with 4 cups water and 1/4 cup lemon juice. When ready, strain the fruit and in a large sauce pan, combine all the ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover and boil gently until thickened. When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the pie filling to 1″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 15 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).

Plums in Syrup - 2

Plums in Syrup

  • 6-10 lbs plums, halved
  • 1 batch hot syrup, medium (7 cups)
  • 3 1/4 cups sugar
  • 5 cups water

To make the syrup, combine the sugar and water in a sauce pan and bring to a boil over medium-high heat. Reduce the heat to low and keep warm until needed. Cut the plums in half and remove the pits. When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. Pack plums into hot jars within 1/2″ of the top of the jar. Ladle hot syrup into the jar to cover the plums, leaving 1/2″ headspace. Place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 20 minutes for pint jars and 25 minutes for quart jars. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).

Plum Butter

Plum Butter

  • 2 lbs plums, halved and pitted
  • 1/4 cup water
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 2 Tbsp lemon juice
  • 2 1/2 cups granulated sugar

Run the plums through your food processor. In a large sauce pan, combine plums, water, lemon juice, and spices. Working in batches, run the plum mixture through your food mill. Measure 3-4 cups plum purée. Return to the sauce pan and stir in the sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently until mixture thickens and holds its shape on a spoon. When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the butter and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 3 eight-ounce jars.

Full Disclosure: All of the peaches and plums in these recipes were provided by the Washington State Fruit Commission for making preserves and sharing their site as a resource to all of you awesome home canners (and soon-to-be canners!) out there. I was not compensated with additional products, gifts, gift cards, or money, and the opinions expressed here are all my own.

15 Responses to “Peach Chutney, Peach Pie Filling, Plums in Syrup, & Plum Butter”

  1. 1 Nicole Underwood Says:
    September 16th, 2010 at 9:59 am

    wow!!!
    You are THE most ambitious baker ever!

  2. 2 april Says:
    September 16th, 2010 at 9:59 am

    Your jars are just beatiful! There is nothing better than seeing the fruits of your labor…and enjoying them all through the year! I just visited that site and LOVE it!!! Thanks for sharing!

  3. 3 Jessica @ How Sweet Says:
    September 16th, 2010 at 10:01 am

    Peach pie filling? I want to eat that with a spoon.

  4. 4 Beth @ 990 Square Says:
    September 16th, 2010 at 10:04 am

    ah! look at all that beautiful stuff in jars! makes me want to roll up my sleeves and get going on the apple butter!

  5. 5 Eliana Says:
    September 16th, 2010 at 10:06 am

    WOW – you are one talented girl. If I had all of these in front of me, I’m not sure I could pick out a favorite. They all look and sound amazing.

  6. 6 My Kitchen in the Rockies Says:
    September 16th, 2010 at 10:09 am

    Wow, how impressive. You worked hard. I especially like the plum butter recipe and will give it a try. Thanks.

  7. 7 Tickled Red Says:
    September 16th, 2010 at 10:18 am

    WOW!! Look at that fruit. I love your recipes…I am behind on my canning this year and I can’t wait to get caught up. I know where to look for some yummy recipes now :) It’s funny some girlfriends and I were talking about making a party out of it.

  8. 8 Christine Says:
    September 16th, 2010 at 1:12 pm

    Tracy!!!! You are a canning goddess! LOL!

    All of those recipes look soooo good. I just made spicy jalapeno peach preserves last week, which turned out well, but your peach chutney sounds so much more interesting! And that plum butter looks GORGEOUS!

    I envy the friends and family on your Christmas list! ;)

    Great job!

    I’m heading to the site now. I was just telling my husband I wanted to print personalized labels for my home canned goods! Thanks!

  9. 9 Katrina Says:
    September 17th, 2010 at 8:00 am

    Thanks for sharing all of these cool recipes! I really need to get in to this kind of thing, it’s awesome.

  10. 10 Boni Says:
    September 17th, 2010 at 9:58 am

    I just happened to trip into your Blog and I have to say that I am so pleasantly surprised and now surprisingly HUNGRY!! YUM-MO!!

    I have been playing with the idea of canning but not quite taken the leap but your beautiful jars make me think of wonderful homemade gifts to share.

    And I can’t wait to try your pumpkin recipes – Fall is my favorite time of year!! Keep up the GREAT work and inspiration! Lovely, lovely blog!

  11. 11 Alison @ Ingredients, Inc. Says:
    September 17th, 2010 at 10:14 am

    Love these recipes! I look forward to your posts each and everyday!

  12. 12 Barbara Bakes Says:
    September 17th, 2010 at 5:31 pm

    What gorgeous fruit! Looks like you turned it into fabulous canned goods you’ll be able to use all winter.

  13. 13 Jen @ My Kitchen Addiction Says:
    September 17th, 2010 at 8:19 pm

    I’m sure all of that fruit was wonderful! All of your canned goods look amazing, too. Beautiful!

  14. 14 Mer Gal Says:
    September 18th, 2012 at 9:59 pm

    Would it be possible to double the recipe? I’ve heard that some jam/butter/jelly recipes don’t do well with multiplying.

  15. 15 Tracy Says:
    September 23rd, 2012 at 1:25 pm

    Mer Gal – Which recipe?

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