This recipe is from the Ball / Bernardin Complete book. Rewarm slightly before using. Zest, add to pot, then juice and add that juice to pot as well. Good apple choices are Golden Delicious, Spy or Spartan. Keep jars and sealing discs hot until ready to use. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes). Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark. Page 239. Process for 10 minutes; increase time as needed for your altitude. Put the slow cooker on high. Once the mixture has thickened and cooked down, ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. 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). Pour into sterilised heated jars and seal. Apply and adjust prepared canning lids. Store in a glass jar or plastic storage container in refrigerator. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Reduce heat, boil gently 15 minutes, stirring frequently. Remove from heat, let rest for 1 minute. Wipe rims of jars with a dampened clean paper towel. If you want to make the chutney just for the burger, reduce amounts by 3 quarters. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. Combine all the ingredients in a 6 or 8-quart stainless steel pot. The optional extra juice at the end is just to make it a bit more tart, and thin it a bit. Remember that rhubarb leaves are toxic if consumed. Lower … Prepare 100 g of green cooking apples. The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar. Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb. The longer it’s … More information about Sugar and Salt-Free Canning in general. Instructions In large saucepan, combine apples, rhubarb, onions, garlic, sugar and vinegar. The largest tested (by Bernardin) jar size allowed is quarter-litre (½ US pint / 250 ml / 8 oz.). Jar size choices: Quarter-litre (½ US pint / 8 oz), Processing method: Either water-bath or steam canning, Yield: 4 x quarter-litre (½ US pint / 250 ml) jars, Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. 1. Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week. Stir to distribute dried cranberries. Add to pot. Label and store jars in a cool, dark place. Put in a large pot that can hold at least 6 to 8 litres (quarts). For stevia, Better Stevia liquid stevia was the stevia used. Cook over a low heat stirring until the sugar has … Design by ideaLEVER Solutions Inc. Powered by CommerceCMTM. Wash the pepper, seed, chop and add to pot. Reduce heat, boil gently 15 minutes, stirring frequently. How red this turns out will depend on how red, or green, your rhubarb was. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. On medium heat, bring to a boil and simmer, stirring frequently, for 15 minutes. We use it on roast pork tenderloin and it is delicious! Spiced Apple Cranberry Chutney I decided to work on a twist to one of the recipe in The Canning Kitchen cookbook since I love the flavor pairing of apple and cranberry. Simmer for about two hours, stirring occasionally, until thick. It’s 100 g of red onion. Wash, dice and measure rhubarb, add to a large pot. Course Condiments Cuisine American Keyword Apples, Rhubarb Prep Time 30 minutes. Sweet, tart and tangy Homemade Rhubarb Chutney is made from fresh or frozen rhubarb, dried fruit, savory spices, sugar, and vinegar. adjust the processing time for your altitude. ground ginger 1 clove crushed garlic ½ cup raisins ½ tsp salt 1-1/8 cups vinegar 1/8 cup water. Nope, I only seem to like apple chutney and I think I’ve found my new favorite: apple rhubarb chutney with fennel & cardamom . Feel free to experiment to find the perfect amount to suit your preferences. Serve the chutney along with grilled or pan-fried pork chops or … Stir occasionally, and more towards the end as the chutney … Rhubarb Apple Chutney 3½ cups chopped rhubarb 3 cups chopped apples 2 cups brown sugar ¼ tsp. Repeat for remaining chutney. Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars. via www.urbandomesticdiva.com. Cover and store the chutney in the refrigerator for up to 1 week. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. Reduce heat and simmer for 2 hours, stirring every 15 minutes. Bring to a boil over high heat, stirring constantly. A great concoction hubby and I made with tomatoes, rhubarb with fall fruits & a kiss of tart rhubarb. This site uses Akismet to reduce spam. Measured after green tops cut off and discarded. You can cook Rhubarb and Apple Chutney using 9 ingredients and 6 steps. ), (apple, lemon, or cranberry. And by easy, I mean but all the ingredients in a pot, turn it on, cook it for 15 minutes, stir it and cook it for another 10 minutes. Top Tips for This Ground Pork Burger with Apple and Rhubarb Chutney… If you do that, you'll need two large pans and 12 half-pint canning jars. In large heavy-bottomed pot, combine apples, rhubarb, water, lemon rind & juice, sugar, cinnamon and nutmeg. Alternative sweeteners can be used in place of sugar. Bernardin®/MD is Canada's trusted source for home canning products and recipes. Oct 20, 2017 - Rhubarb Apple Chutney – makes approx. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. For information about Ball® and Kerr® canning products, click here. Not even apple pie, apple butter, applesauce or apple jam. 3 | In another bowl, combine the vinegar, apple juice or cider, brown and granulated sugars, and all the remaining ingredients. This site is protected by reCAPTCHA and the Google, Send this list of ingredients to yourself by email, Meat, Fish, Soup, Stews, and Savory Sauces, 4 cups (1000 ml) diced peeled apples, 4 large, 2 cups (500 ml) diced rhubarb (fresh or frozen). Pack into quarter-litre (½ US pint / 8 oz) jars. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Reduce heat, and simmer for 15 minutes. 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. There’s not a lot of room for creativity when canning.”, I'm the author of cooksinfo food encyclopaedia, 6 tablespoons), If you need FAST or relatively immediate canning help or answers, please try one of these. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice. Centre hot sealing disc on clean jar rim. Bring to a hard boil over medium-high heat, stirring constantly. Bring to a simmer and add the remaining ingredients. Gently boil, stirring often, for 15 minutes. Required fields are marked *. 7 half-pints This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for scones, crepes and pastry fillings. A comforting combination of ginger, dry mustard, and warming spices makes a sweet and savory spiced papaya and golden raisin At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*. Serve warm or cover and refrigerate. Learn how your comment data is processed. Keep jars and sealing discs hot until ready to use. For best quality, use home canned foods within one year. Frozen fruit can also be used, but should be thawed in advance of cooking. urbandomesticdiva | Bring to room … Your email address will not be published. * Better Stevia ® is a registered trademark of the NOW Foods Company. quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars, (½ lb, 2 cups, diced. Optional. Reduce heat and boil gently, stirring frequently, for 15 minutes. Nope. You can’t even start to find this kind of variety  in stores. Using medium-high heat bring to a boil, stirring constantly. raisins; 1-1/4 pints apple cider vinegar; 1/4 lb. 2015. Wash, peel, core and chop the apple. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Cook 10 to15 minutes longer until mixture reaches soft jam-like consistency, stirring frequently. Find where canning supplies are sold. Added option of a bit more juice if it gets too thick; Weight Watchers PointsPlus®: 4 tablespoons, 5 points. Bring to the boil, then simmer for 10 … About 1 ¼ lbs / 4 cups / 4 large. In fact we just put up some jams to give away as holiday gifts and keep during the winter months. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Wash lemon. COOKING: Canned Tomato, Apple-Pear and Rhubarb Chutney (with how-to videos) Usually canning is for the summer months, but we don't stop canning at our house. Canned Tomato, Apple-Pear and Rhubarb Chutney. Chutney Stockpile Photo by Steve Adams. The recipe makes about 2 cups, or about 16 2-tablespoon servings. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened. Stir in dried cranberries. ground cloves ½ tsp. Return filled jar to rack in canner. TIP: For conserves and chutney, choose apples that keep their shape when cooked. Homemade Rhubarb Chutney is really easy to make. Remove screw bands; wipe and dry bands and jars. Put the onions in a large pan with the ginger and vinegar. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. I usually make two batches at the same time (double the ingredients). Store screw bands separately or replace loosely on jars, as desired. salt; 1 lbs. 2 | Seal the remaining 1 pound rhubarb in a plastic bag and store in the refrigerator until ready to use. Let stand one hour. Add cranberries, cinnamon and nutmeg. Remove air bubbles and adjust headspace if needed. Method for Apple and Rhubarb Chutney: Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil. Tip in all of the ingredients and stir well. 12 to 16 tablespoons: 2 points. Bring to a boil over high heat, stirring constantly. Ball / Bernardin Complete Book of Home Preserving. It’s not a safety factor, so doesn’t need to be bottled lemon juice, etc. In our experience 4 to 5 jars is closer to the mark. Instructions In a large stainless steel stock pot, combine apples, sugar and rhubarb. Don’t add anything low acid such as onion, pepper, more water, etc. There is a ton of spice in here that makes this chutney sing. Place the rhubarb, sugar and lemon juice in a heavy saucepan. Delicious chutney with the spritely taste and flavour of rhubarb and apple. Set screw bands aside. In fact, we just bought a pressure cooker to really get canning crazy! cinnamon ½ tsp. Ingredients of Rhubarb and Apple Chutney. Fill hot chutney into hot jars, leaving ½-inch headspace. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. HealthyCanning is a sub-project of cooksinfo.com. Save my name, email, and website in this browser for the next time I comment. In a large heavy bottomed pan, combine all ingredients. We’d recommend. Sealed discs curve downward and do not move when pressed. Bring to a boil over medium-high heat, stirring constantly. In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. When water-bath canning or steam canning, you must adjust the processing time for your altitude. 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Need FAST or relatively immediate canning help or answers, please try one of these 4 teaspoons liquid... Amount to suit your preferences chutney, choose apples that keep their shape when cooked often, 15. Simmer and add the sugar has dissolved then boil for 10 minutes. * roast. Hard boil over medium-high heat, stirring occasionally, and thin it bit!, until thick, about 30 minutes. * minutes. * recipe about... Use the same volume amount of granulated Splenda®, or green, your rhubarb was is delicious combine apples rhubarb! Add that juice to pot cover and store the chutney just for the next time I.. Saucepan, combine all the remaining 1 pound rhubarb in a large pan with the taste... Delicious chutney with the ginger and vinegar, ( apple, lemon rind & juice, sugar and vinegar what... 6 steps sterilised jars ( wash in hot water, lemon rind & juice, etc water to full boil!