Instructions: From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes.

Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars.

This recipe yields about 6 half pints.

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