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Rhubarb Apple Chutney

Yield: 4 x quarter-litre (1/2 US pint / 1 cup / 8 oz / 250 ml) jars

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 4 quarter-litre (1/2 US pint / 1 cup / 8 oz / 250 ml) jars
Calories 183 kcal

Ingredients

  • 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 1 1/4 lbs / 4 cups / 4 large.)
  • 125 ml water (1/2 cup / 4 oz)
  • 900 g sugar (white. 4 cups / 2 lbs)
  • 75 g cranberries (dried. 1/2 cup / 2 1/2 oz)
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon nutmeg (ground)
  • 100 ml juice (apple, lemon, or cranberry. Optional. 6 tablespoons)
Metric - US Customary

Instructions

  1. Wash, dice and measure rhubarb, add to a large pot.
  2. Wash lemon. Zest, add to pot, then juice and add that juice to pot as well.
  3. Wash, peel, core, dice and measure the apples. Add to pot.
  4. 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.
  5. Add the cranberry, cinnamon, nutmeg, and added juice (optional)
  6. Simmer a bit more until just thick enough to stand up on a spoon (about 5 to 10 minutes)
  7. Pack into quarter-litre (1/2 US pint / 8 oz) jars.
  8. Leave 2 cm (1/2 inch) headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. Process in a water bath or steam canner.
  12. Process for 10 minutes; increase time as needed for your altitude.
  13. Best after at least a month of jar time.