Apple Rhubarb Chutney

I’ve been exploiting rhubarb every which way from Sunday!  After making three different batches of jam, I thought I’d move onto chutney!

Apple Rhubarb Chutney  from Ball’s Complete Book of Home Preserving

4 C diced pealed cored apples, treated to prevent browning (I used a mix of Ambrosia and Braeburn)

4 C sugar

2 C rhubarb

1/2 C water

grated zest and juice of one lemon

1/2 C dried cranberries

1 Tsp ground cinnamon

1/2 Tsp ground nutmeg

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, cinnamon and nutmeg.  Boil gently, stirring frequently, until thick enough to mound on a spoon.

Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles; wipe rim, center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

Submerge in a BWB canner and process for 10  minutes (or your recommended altitude time).  Remove from canner, place on a wire rack, and allow seals to set and to cool for 12-24 hours.

I ended up grilling a piece of chicken (yes, you read that right: chicken) for dinner last night and slathered some on top.  It was awesome!!