Summer In a Jar

Peach Chutney in a Jar


  • 1 tablespoon butter
  • 1 tablespoon finely chopped garlic
  • 2 shallots finely diced
  • 1 jalapeno pepper, seeded and diced
  • 1 ½ pounds fresh peaches, blanched and diced
  • ½ cup sugar
  • ¼ cup brandy
  • ½ cup cider vinegar
  • Salt and pepper

Directions:  Melt butter, add garlic, shallot and jalapeno and sweat for 1-2 minutes, add diced peaches. Cook for 2-3 minutes, add sugar, de-glaze with brandy and vinegar and allow to cook on low heat until peaches are soft.  Season with salt and pepper.

Brandied Strawberries in a Jar


  • ¾ cup sugar
  • 4 wide strips orange zest
  • 4 wide strips lemon zest
  • 1 lb strawberries, hulled and halved or quartered if large
  • ½ cup brandy

Directions:  Combine the sugar, orange and lemon zest and ¾ cup water in a medium saucepan over medium heat.  Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar.  Remove from the heat and stir in the strawberries and brandy; let cool to room temperature 1-2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months.