Fruit

Apple Rhubarb Chutney

Yield: Makes about 4 x 250 ml jars

Prep Time: 30 minutes

Processing Time: 10 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Richly coloured and lightly spiced this chunky chutney is delicious on toast but it’s also a tasty accompaniment for savoury snacks like cheese and pork.!

Ingredients:

4 cups (1000 ml) diced peeled apples, 4 large

2 cups (500 ml) diced rhubarb (fresh or frozen)

1/2 cup (125 ml) water

Juice and grated rind of 1 lemon

4 cups (1000 ml) granulated sugar

1 tsp (5 ml) ground cinnamon

1/2 tsp (2 ml) ground nutmeg

1/2 cup (125 ml) dried cranberries

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DIRECTIONS:

• Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• In large heavy-bottomed pot, combine apples, rhubarb, water, lemon rind & juice, sugar, cinnamon and nutmeg. Bring to a boil over high heat, stirring constantly. Reduce heat, boil gently 15 minutes, stirring frequently. Stir in dried cranberries. Cook 10 to15 minutes longer until mixture reaches soft jam-like consistency, stirring frequently.

• Remove from heat, let rest for 1 minute. Stir to distribute dried cranberries.

• Ladle hot mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

TIP: For conserves and chutney, choose apples that keep their shape when cooked. Good apple choices are Golden Delicious, Spy or Spartan.

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