Using tinned fruit for chutney

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Using tinned fruit for chutney

Has anybody ever tried, and had good success, with using tinned fruit?

I had a huge abundance of nectarines this year and made jars and jars of chutney, thinking it would last for ages. But it was so delicious I am down to my last few jars.

I wondered if tinned would give a reasonable end result? Or is that a mad idea??

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