California Peach Chutney

• 5 medium peaches, peeled,seeded sliced
• 12 cup dates, chopped
• 12 cup chopped dried figs or 12 cup golden raisin
• 14 cup finely chopped crystallized ginger
• 1 small onion, chopped
• 1 cup lightly packed brown sugar
• 1 cup cider vinegar
• 1 teaspoon salt
• 12 teaspoon ground nutmeg
• 12 teaspoon ground allspice
• 18 teaspoon dried red pepper flakes

1. Combine all ingredients in a 3-quart saucepan.
2. Bring to a boil.
3. Simmer, stirring frequently, 30 minutes or until thickened.
4. Wash 5 (1/2 pint) jars in hot soapy water; rinse.
5. Keep hot until needed.
6. Prepare self-sealing lids as manufacturer directs.
7. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
8. Release trapped air.
9. Wipe rim of jar with a clean damp cloth.
10. Attach self-sealing lid.
11. Repeat with remaining jars.
12. Place filled jars on a rack in a large pot of boiling water.
13. Water should cover jars 1 to 2 inches and have an additional 2 inches for boiling space.
14. Cover pot.
15. Bring water to a boil.
16. At sea level, boil 10 minutes.
17. For every 1000 feet altitude, add one minute to boiling time.
18. Store up to 1 year.

peaches, dates, golden raisin, ginger, onion, brown sugar, cider vinegar, salt, ground nutmeg, ground allspice, red pepper

Taken from www.food.com/recipe/california-peach-chutney-69856 (may not work)