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Apple Rhubarb Chutney

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Perfect condiment to pair with chicken, turkey and pork

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 4 cups diced, peeled, cored apples
  • 3-4 cups sugar
  • 2 cups diced rhubarb, fresh or frozen
  • 1/2 cup water
  • Zest and juice of 2 lemons
  • 1/2 cup dried cranberries
  • 2 tsps grated or finely chopped fresh ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cloves
  • 2 tsps salt

Details

Servings 4

Preparation

Step 1

1. In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice. Bring to a hard boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, ginger, cloves, cinnamon, nutmeg and salt. Boil gently, stirring frequently, until thick enough to mound on a spoon. While the chutney cooks down, get the water boiling in your canning pot and sterilize your jars, lids and bands.

2. Ladle the hot chutney into sterilized jars, leaving 1/2 inch headspace. Remove any air bubbles; wipe the rims clean with a clean, wet rag or paper towel, center the lids on the jars and screw the bands down until resistance is met, then increase to finger-tip tight.

3. Submerge the jars completely in a boiling water bath and process for 10 minutes (or your recommended altitude time). Remove the jars from the canner, place on a wire rack or several dishtowels, and allow seals to set and cool for 12-24 hours. Check seals and store any that have not sealed properly in the fridge and use within a week or two. Store the properly sealed jars for up to a year in a cool, dark place.

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