Bring to a hard boil over medium-high heat, stirring constantly. Store in a glass jar or plastic storage container in refrigerator. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. Place in a preserving pan or large saucepan with all the remaining ingredients. You can’t even start to find this kind of variety  in stores. Total Time 55 minutes. Toronto: Robert Rose. Serve the chutney along with grilled or pan-fried pork chops or … Prepare 100 g of green cooking apples. Stir to distribute dried cranberries. Measured after green tops cut off and discarded. Yield 4 quarter-litre (½ US pint / 1 cup / … HealthyCanning is a sub-project of cooksinfo.com. The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar. Put in a large pot that can hold at least 6 to 8 litres (quarts). Not even apple pie, apple butter, applesauce or apple jam. Cook 10 to15 minutes longer until mixture reaches soft jam-like consistency, stirring frequently. 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). Rewarm slightly before using. ground cloves ½ tsp. Ingredients of Rhubarb and Apple Chutney. Pour the cider vinegar into the slow cooker pot and add the sugar. Keep jars and sealing discs hot until ready to use. Hot Air Frying, and Healthy Canning. Delicious chutney with the spritely taste and flavour of rhubarb and apple. TIP: For conserves and chutney, choose apples that keep their shape when cooked. For stevia, Better Stevia liquid stevia was the stevia used. Add to pot. Zest, add to pot, then juice and add that juice to pot as well. Fill hot chutney into hot jars, leaving ½-inch headspace. via www.urbandomesticdiva.com. quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars, (½ lb, 2 cups, diced. Heat gently until the sugar has dissolved then boil for 10 minutes. Lower … Wash, peel, core, dice and measure the apples. Good apple choices are Golden Delicious, Spy or Spartan. To make this jam, you will need fresh rhubarb, apples, lemon juice and sugar. Chutney Stockpile Photo by Steve Adams. There’s not a lot of room for creativity when canning.”, I'm the author of cooksinfo food encyclopaedia, Apply and adjust prepared canning lids. Season with salt and pepper. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. ), (measured after being peeled, cored and diced. Recipe Directions: Combine rhubarb, apples and sugar in stainless steel or enamel saucepan. This site uses Akismet to reduce spam. Feel free to experiment to find the perfect amount to suit your preferences. The Bernardin book says you’ll get 8 jars; the Bernardin web (as of 2017) says you’ll get 4 jars. Your email address will not be published. Added option of a bit more juice if it gets too thick; Weight Watchers PointsPlus®: 4 tablespoons, 5 points. 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). Nope. Simmer for about two hours, stirring occasionally, until thick. For best quality, use home canned foods within one year. 2015. In our experience 4 to 5 jars is closer to the mark. Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). You can cook Rhubarb and Apple Chutney using 9 ingredients and 6 steps. It is also delici It’s 150 g of rhubarb. Repeat for remaining chutney. sugar; 1 Tbsp. Notify me via e-mail if anyone answers my comment. Stir well and bring to a boil over high heat. Reduce heat and boil gently, stirring frequently, for 15 minutes. Homemade Rhubarb Chutney is really easy to make. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. Read More…, Copyright © 2021 Healthy Canning on the Foodie Pro Theme. Stir in dried cranberries. Remove from heat, let rest for 1 minute. This recipe is from the Ball / Bernardin Complete book. Screw band down until resistance is met, then increase to fingertip tight. More information about Sugar and Salt-Free Canning in general. Nope, I only seem to like apple chutney and I think I’ve found my new favorite: apple rhubarb chutney with fennel & cardamom . Bring to a boil over medium-high heat, stirring constantly. Cool completely. Process for 10 minutes; increase time as needed for your altitude. Put the slow cooker on high. Rhubarb and Apple Chutney – This recipe is fantastic for when you have no idea what to cook. Mum's Chutney. 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). I usually make two batches at the same time (double the ingredients). Bring to room … For information about Ball® and Kerr® canning products, click here. Wash, peel, core and chop the apple. 2 | Seal the remaining 1 pound rhubarb in a plastic bag and store in the refrigerator until ready to use. Let stand one hour. Cook over a low heat stirring until the sugar has … 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. raisins; 1-1/4 pints apple cider vinegar; 1/4 lb. In fact, we just bought a pressure cooker to really get canning crazy! About 1 ¼ lbs / 4 cups / 4 large. 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. The recipe makes about 2 cups, or about 16 2-tablespoon servings. 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. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. Bernardin®/MD is Canada's trusted source for home canning products and recipes. In a large heavy bottomed pan, combine all ingredients. Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb. Remove air bubbles and adjust headspace if needed. Bring to a boil over high heat, stirring constantly. Reduce heat, boil gently 15 minutes, stirring frequently. Learn how your comment data is processed. Page 239. cinnamon ½ tsp. Instructions In a large stainless steel stock pot, combine apples, sugar and rhubarb. Read More…, “Canning is a science, while ‘cooking’ is an art. Centre hot sealing disc on clean jar rim. Store screw bands separately or replace loosely on jars, as desired. 7 half-pints This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for scones, crepes and pastry fillings. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened. Bring to a boil over high heat, stirring constantly. You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 4 teaspoons of liquid stevia. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. ), (apple, lemon, or cranberry. Wash the onion, peel, chop, add to pot. Cover canner and bring water to full rolling boil before starting to count processing time. Rhubarb Apple Chutney. Stir well until the sugar dissolves. 3 pounds apples; 1-1/4 lbs. Stir occasionally, and more towards the end as the chutney … Required fields are marked *. A comforting combination of ginger, dry mustard, and warming spices makes a sweet and savory spiced papaya and golden raisin in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. The largest tested (by Bernardin) jar size allowed is quarter-litre (½ US pint / 250 ml / 8 oz.). A great concoction hubby and I made with tomatoes, rhubarb with fall fruits & a kiss of tart rhubarb. How red this turns out will depend on how red, or green, your rhubarb was. Rhubarb Apple Chutney 3½ cups chopped rhubarb 3 cups chopped apples 2 cups brown sugar ¼ tsp. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark. Stirring in between each addition cups chopped apples 2 cups brown sugar tsp. Canner is filled, ensure that all jars are covered by at least one (! More tart, and thin it a bit more juice if it gets too thick ; Weight PointsPlus®. Which is the owner of the ingredients and stir well and bring water to full rolling before. Boil for 10 minutes ; increase time as needed for your altitude chutney and turned. Safety cut-off of 4.6, * Nutrition info provided by https: //caloriecount.about.com cut-off of 4.6, * Nutrition provided! Need FAST or relatively immediate canning help or answers, please try one of.. A science, while ‘ cooking ’ is an art when canner is filled, ensure that jars. Chutney … Trim the rhubarb and apple chutney – this recipe is from the Ball / Complete... And warm tones making it perfect for scones, crepes and pastry fillings to. Count processing time for your altitude Pro Theme name, email, more. Of top of jar ( headspace ) read More…, Copyright © 2021 canning... And it is delicious. ) more juice if it gets too ;. Still holds its shape from the Ball / Bernardin Complete book apples that keep shape! 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