Apple Rhubarb Chutney

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.!


  • 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


  • 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. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • 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 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.