With a little planning, you can make homemade condiments using ingredients you may already have at home.

Creating condiments from scratch means avoiding the extra sugar, sodium, artificial flavors and preservatives found in store-bought seasonings.

Preparing fruit for chutney:

>> Berries: Remove stems; hull. Measure whole.

>> Cherries: remove stems and pits; halve. Measure halves.

>> Peaches, nectarines and plums: Peel if desired. Halve and discard pits. Cut into 1/2-inch pieces. Measure pieces.

>> Apples, pears: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.

Homemade condiments are fresher, healthier and inexpensive. This week, try these sweet and savory recipes bursting with flavor.

FRESH FRUIT CHUTNEY

By Hawaiian Electric Co.

• 1 tablespoon canola oil
• 4 cups chopped onion
• 1 tablespoon minced garlic
• 8 cups prepared fresh fruit (see box for details)
• 1 cup dried fruit, chopped if larger than raisins
• 3/4 cup honey or pure maple syrup
• 1 cup vinegar
• 1 cup water
• 2 small fresh chili peppers, seeded and slivered lengthwise, or 1 teaspoon crushed red pepper
• 1 teaspoon salt

In a large pot, heat oil over medium. Add onion and cook, stirring occasionally, until light brown, 6-10 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds.

Add remaining ingredients. Bring to a boil over high heat, stirring often. Reduce heat to maintain a simmer; cook until thickened, 30-40 minutes.

To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it’s done.

If freezing or refrigerating, ladle chutney into sterile canning jars to within 1/2-inch of the rim. Wipe rims clean. Cover with lids. Let jars stand at room temperature until cool.

Refrigerate up to 3 weeks or freeze up to a year. If processed in a water bath, store at room temperature up to a year.

Makes 24 servings or 6 8-ounce jars.

Nutritional analysis unavailable.

BACON JAM

By Hawaiian Electric Co.

• 1 pound bacon, cut into 1-inch pieces
• 1 onion, finely chopped
• 4 shallots, minced
• 2 cloves garlic, minced
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/3 cup apple cider vinegar
• 1 teaspoon chili powder

In a medium saucepan over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, reserving about a tablespoon bacon fat in the pan.

Reduce heat to medium-low. Add onion and shallots to pan and cook, stirring often, until onions are caramelized, about 15 minutes.

Stir in remaining ingredients and cooked bacon. Bring mixture to a simmer, then reduce heat to low. Cook until liquid has thickened and onions are the consistency of jam, 7-10 minutes.

Let cool before transferring to a jar. Serve with cheese and crackers or as a topping on hamburgers. Refrigerate up to 2 weeks or freeze. Makes about 1 cup.

Approximate nutritional information, per tablespoon: 70 calories, 3 g total fat, no saturated fat, 5 mg cholesterol, 120 mg sodium, 8 g carbohydrate, no fiber, 7 g sugar, 2 g protein.

PANIOLO COWBOY BUTTER

By Hawaiian Electric Co.

• 1 cup butter, melted
• Juice of 1/2 a lemon
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish
• Pinch cayenne pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 2 teaspoons minced fresh thyme

Kosher salt and freshly ground black pepper, to taste

In small bowl, whisk together butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne and paprika. Stir in parsley, chives and thyme; season with salt and pepper.

Serve with grilled meats, such as steak or chicken, or for dipping or with cornbread.

Refrigerate up to 2 weeks or freeze. Makes about 1-1/2 cups.

Approximate nutritional information, per tablespoon (not including salt to taste): 70 calories; 8 g total fat; 5 g saturated fat; 20 mg cholesterol; 100 mg sodium; no carbohydrate, fiber, sugar or protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.