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!!