Summer Fruit Chutney - cooking recipe

Ingredients

1 1/2 cups sugar
1 cup balsamic vinegar
2 lbs ripe nectarines, halved, de-stoned and chopped
1 1/2 lbs cherries, halved and stoned
2/3 lbs blackberries
1 tsp black peppercorns, roughly crushed
1/2 tsp ground cloves
2-3 None strips orange peel
2 None cinnamon sticks

Preparation

Place the sugar, vinegar, nectarines, cherries and blackberries in a large wide pan. Add the peppercorns, cloves, orange strips and cinnamon sticks and bring to a boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 1 hour, stirring occasionally, until pulpy. Remove the cinnamon sticks and spoon into warm sterilized jars. Seal and store in a cool dry place. Once opened store in the fridge and use within 2-3 weeks.