Apple Rhubarb Chutney
  • 4 c. apples, peeled and diced
  • 4 c. sugaar
  • 2 c. rhubarb, diced
  • ½ c. water
  • Juice of 1 lemon
  • ½ c. dried cranberries (I used craisins)
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1 t. vanilla
  1. 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.
  2. Add in the cranberries, cinnamon, nutmeg, and vanilla. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
  3. Prepare four 8-ounce jars for canning.
  4. Ladle the hot apple chutney into the hot jars, leaving ½ inch of headspace. Remove air bubbles and adjust headspace. Wipe rims cleans and center on the lids. Screw the bands to fingertip tight.
  5. Process the jars in a boiling water canner for 10 minutes. Remove from heat and remove lid. Let sit for 5 minutes.
  6. Remove from water and allow to cool for 24 hours. Check seals and store for 1 year.
Recipe from Ball Complete Book of Home Preserving
Recipe by Hezzi-D's Books and Cooks at