The urge to preserve overcomes me every year around this time. It’s probably some primal holdover, or perhaps the indelible imprint of growing up on a farm. Whatever it is, come late summer, my soul is not satisfied until cupboard and freezer are bursting with provisions for the winter.

I usually avoid making jam, as I’ve found commercial products that far surpass my efforts, but my attention was captured with The Art Of Preserving, one of Williams-Sonoma’s cookbooks. I love the sour/sweet/spicy combination of chutney, especially when paired with cheese. I made a batch of Stone Fruit Chutney, containing cherries, plums and peaches. The hints of orange zest, cardamom, cinnamon, cloves and golden balsamic vinegar beckon beguilingly through the rich fruit flavours, and enhance the creaminess of ripe brie and smoked cheddar cheese.

Stone-Fruit Chutney

Print Recipe

This fragrant chutney combines ripe summer fruit with warm spices, cider vinegar, and a touch of sweetness. A versatile condiment for roast meats, cheese boards, or savory tarts.

• Yield: Makes about 1.25 L or 5 cups 1x

Ingredients

Scale 1x2x3x

• 600 g or 4 c (4 medium) peaches, peeled and chopped
• 300 g or 2 c (2–3 medium) nectarines, plums or cherries
• 120 g or ¾ c (1 small) yellow onion, finely chopped
• 1 garlic clove, minced
• 1 small red chile, seeded and finely chopped (optional)
• 180 ml or ¾ cup cider vinegar
• 150 g or ¾ cup, packed light brown sugar
• 75 g or ½ cup golden raisins
• 5 g or 1 tsp fresh ginger, grated
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1½ tsp kosher salt

Instructions

Prepare the fruit

1. Chop the fruit into bite-size pieces (skins optional if tender).

Combine ingredients

1. In a saucepan, stir together all ingredients.

Simmer

1. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened and jammy.

Cool & store

1. Cool to room temp. Transfer to jars and refrigerate for up to 3 weeks.

Notes

Serving Ideas

Serve with grilled meats, aged cheese, or as a spread with crusty bread and pâté.

Adapted from Stone Fruit Chutney by Williams Sonoma.

• Author: Helen Kain

I’m going to try the  Pear & Dried Fruit Conserve next, and Cornichons, if I can get my hands on some tiny cucumbers. Stay tuned!