We decided to try our luck at canning some peach chutney. Found a recipe in a canning book, put it all together and put it on the stove to “Simmer until thickened.” Some four hours later, it was still watery. The recipe called for 5 cups of vinegar for 4 quarts of fruit, which is what I’m suspecting the problem was. We ended up ladling it out into a sieve to drain off the liquid and then canned the resulting product.
Does anyone else have a tried-and-true method for making chutney that doesn’t require an inordinate amount of time?