Description

Makes 4 half pints - boiling water processing time 10 minutes

2 cups (250g) Rhubarb Stalks (green part discarded), washed and diced
1 Lemon, washed, zested and juiced
4 cups (600g) Apples, washed, peeled, cored and diced
1/2 cup Water
4 cups (900g) Sugar
1/2 cup Cranberries, dried
1 tsp Cinnamon
½ tsp Nutmeg
Optional to add more tartness if desired: 100 ml Juice (lemon, apple or cranberry)

1. Add rhubarb, lemon zest, lemon juice, apples, water and sugar to a large pot. Stir and bring it to a boil.

2. Once boiling lower the temperature and simmer it uncovered for 15 minutes, stirring frequently to avoid scorching at the bottom.

3. Then add the cranberry, cinnamon, nutmeg, and added juice (optional). Simmer for another 5-10 minutes, until it coats the back of a spoon.

4. Fill your hot sterilized jars with the hot chutney leaving 1/2 inch headspace.

5. Remove the air bubbles with a clean chop stick or skewer, plastic spatula or plastic bubble remover tool. Wipe jar rims with a clean paper towel dipped in vinegar. Center lid on jar and apply band, tighten to fingertip tight (not wrist tight). Place the jar in the boiling-water canner. Repeat until all jars are filled.

6. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off the heat and remove the lid. Let the jars cool in the canner for 5 minutes. Remove jars from canner and place on a dish towel on the counter top - do not re-tighten the lid bands if they are loose. Allow them to cool for 12-24 hours. Then check the lids for a seal, they should not flex when the center is pressed.

Tastes best after one month.

Basics to water bath canning

Recipe is from the Ball/Bernardin Complete Book