Apple Rhubarb Chutney
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Even though it’s late in the summer my friend still has rhubarb growing in her garden.ย ย She brought me another bag this week.ย ย When looking for something to make with it, I came across a recipe for apple rhubarb chutney.ย Apples are totally in season right now and I thought this would be a fun fall chutney.
This is a pretty easy chutney to make.ย ย The rhubarb gets diced, the apples peeled and diced, and dried cranberries are added.ย ย There’s also a lot of spice which is great for fall.ย ย When it’s made it’s sweet, a little tart, and a whole lot delicious.
I ate most of the jar I had on either crackers or toast in the morning.ย ย It’s a great substitute for apple butter and has a chunky texture and more flavor.ย The color is brownish, but it’s studded with the jeweled red cranberries and flecks of the red and green rhubarb.ย This is going to be a great giftย to give at Christmas time!
Ingredients
- 4 c. apples peeled and diced
- 4 c. sugaar
- 2 c. rhubarb diced
- 1/2 c. water
- Juice of 1 lemon
- 1/2 c. dried cranberries I used craisins
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
Instructions
- In a large saucepan, combine the apples, sugar, rhubarb, water, and lemon juice over medium high heat. Bring to a boil, stirring frequently for 15 minutes.
- Add in the cranberries, cinnamon, nutmeg, and vanilla. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
- Prepare four 8-ounce jars for canning.
- Ladle the hot apple chutney into the hot jars, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace. Wipe rims cleans and center on the lids. Screw the bands to fingertip tight.
- Process the jars in a boiling water canner for 10 minutes. Remove from heat and remove lid. Let sit for 5 minutes.
- Remove from water and allow to cool for 24 hours. Check seals and store for 1 year.