Delicious chutney with the spritely taste and flavour of rhubarb and apple.
You can’t even start to find this kind of variety in stores.
We present two versions of this recipe: the original version, 183 calories per 4 tablespoons , and a sugar-free version, just 22 calories for the same.
Jar size choices: Quarter-litre (1/2 US pint / 8 oz)
Processing method: Either water-bath or steam canning
Yield: 5 x quarter-litre (1/2 US pint / 250 ml) jars
Headspace: 2 cm (1/2 inch)
Processing time: 10 minutes
Yield: 5 x quarter-litre jars (1/2 US pint / 1 cup)
Serving size: 4 tbsp (60 ml)
- 250 g rhubarb (1/2 lb, 2 cups, diced. Measured after green tops cut off and discarded.)
- 1 lemon
- 600 g cooking apples (measured after being peeled, cored and diced. About 1¼ lbs / 4 cups / 4 large.)
- 125 ml water (1/2 cup / 4 oz)
- 900 g refined white sugar (4 cups / 2 lbs) OR 4 teaspoons liquid stevia
- 75 g dried cranberries (1/2 cup / 2½ oz)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 100 ml (6 tablespoons) of one of these juices, optional: apple juice, lemon juice, or cranberry juice (red or white)
- Wash, dice and measure rhubarb, add to a large pot.
- Wash lemon. Zest, add to pot, then juice and add that juice to pot as well.
- Wash, peel, core, dice and measure the apples. Add to pot.
- Add water and sugar OR liquid stevia to pot, stir, put on stove top and bring to a boil, then lower to a simmer uncovered for 15 minutes, stirring frequently after it gets going to avoid scorching at the bottom.
- Add the cranberry, cinnamon, nutmeg, and added juice (optional)
- Simmer a bit more until just thick enough to stand up on a spoon (about 5 to 10 minutes)
- Pack into quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 2 cm (1/2 inch) headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process for 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar.
- The optional extra juice at the end is just to make it a bit more tart, and thin it a bit. It’s not a safety factor, so doesn’t need to be bottled lemon juice, etc.
- Don’t add anything low acid such as onion, pepper, more water, etc.
- The Bernardin book says you’ll get 8 jars; the Bernardin web says you’ll get 4 jars. In our experience 4 to 5 jars is closer to the mark.
- You can easily double or triple this recipe.
- The largest tested (by Bernardin) jar size allowed is quarter-litre (1/2 US pint / 250 ml / 8 oz.)
- The rhubarb can be fresh, or frozen.
- How red this turns out will depend on how red, or green, your rhubarb was.
- Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 239.
- Bernardin web site
- Added option of a bit more juice if it gets too thick
Remember that rhubarb leaves are toxic if consumed. Don’t eat them, or feed them to animals.
Per 4 tablespoons (60 ml)
- 183 calories, 2 mg sodium
- Weight Watchers PointsPlus®: 4 tablespoons, 5 points
Per 4 tablespoons (60 ml)
- 22 calories, 2 mg sodium
- Weight Watchers PointsPlus®: 4 to 8 tablespoons: 1 point. 12 to 16 tablespoons: 2 points.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Bernardin ® is a registered trademark of the Jarden Corporation.