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1. Halve papayas; scoop out seeds. Peel papayas. Chop and measure 6 cups. (To prepare mangoes, make a cut through each mango, sliding a sharp knife next to the seed along one side of the mango. Repeat on other side of the seed, resulting in 2 large pieces. Cut away all of the meat that remains around the seed. Remove peel on all pieces and cut up the meat.) Place fruit in a 4- to 6-quart Dutch oven or kettle. Add garlic. Peel, seed, and chop chili peppers; measure about 1/2 cup and add to kettle. Add brown sugar and vinegar.
2. Heat mixture over medium heat to boiling. Reduce heat; add rum. Boil gently, uncovered, for 30 to 40 minutes or until desired consistency, stirring occasionally
3. Immediately ladle hot chutney into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe rims and adjust lids. Process the filled jars in a boiling-water canner for 10 minutes (start timing when water begins to boil). Remove the jars from the canner; cool jars on racks. Makes about 5 cups chutney.