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Jeweled Pepper Chutney

2 c Sugar
2 c Firmly packed brown sugar
2 c Golden raisins 2 1/2 c Cider vinegar
8 lg Sweet red peppers, seeded & cut into 1/4" cubes
8 Cloves garlic, finely chopped
4 Jalapeno peppers, seeded & finely chopped
1 Jar (2 oz.) crystallized ginger, finely chopped

Makes 6 - 1/2 pints

Combine all in a large Dutch oven and boil. Reduce heat and simmer uncovered 1 hour 45 mins, stirring occasionally.

Pack hot mixture into hot jars filling to 1/2" of top. Remove air bubbles and wipe jar rims. Cover with lids and screw on bands.

Process in boiling water bath for 10 mins. Refrigerate after opening.

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