Delicious with cream cheese and crackers or served with any white meat.

1 tsp. each whole peppercorns, allspice, mustard seed, cloves & celery seed
2 1/4 c. sugar
1 c. distilled vinegar
1 c. water
2 fresh roasted green hot chilies, chopped
3 fresh roasted jalapenos, chopped
1/2 tsp. ground ginger
3 med. finely chopped apples
2 med. finely chopped peaches
1 lemon, chopped finely
1 orange, finely chopped
2 med. onions, finely chopped
1/3 c. sliced blanched almonds

1. Tie spices into cheese cloth making a spice bag. Combine sugar, vinegar, water, spice bag and chilies in a large pot.

2. Add fruit and onions, simmer 20 minutes. Add almonds, cook 10 minutes more or until desired thickness is reached. Remove spice bag.

3. Pack into clean, hot jars leaving 1/2" headspace; seal.

4. Process in boiling water bath 20 minutes. Yield: 4 half pints.