Ingredients
-
2
-
2 1/2
-
2
-
5 1/3
-
2
-
4
-
2
-
12
-
12
-
-
-
-
-
-
Directions
Rhubarb Chutney, I have an abundance of rhubarb and find this makes a great chutney , I’m making this chutney for the second year in a row after so many friends and family loved it Great for hostess gifts As I didn’t have whole allspice I just added 1 tsp of ground to the pot instead , I have an abundance of rhubarb and find this makes a great chutney
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Steps
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1
Done
|
Grate Zest from Both Oranges and Set Aside. |
|
2
Done
|
Cut Oranges Into Sections and Remove White Membrane and Discard and Let Orange Sections Drop Into a Bowl Along With Any Juice. |
|
3
Done
|
Remove Orange Sections from Bowl and Chop Coarsely; Return to Bowl Along With Any Juice. |
|
4
Done
|
in a Large Non-Reactive Pot, (stainless or Enamel Pots), Combine Rhubarb, Oranges Including Juice, Onions, Brown Sugar, Raisins and Vinegar. |
|
5
Done
|
Tie Mustard Seeds, Allspice and Peppercorns in a Cheese Cloth Bag and Add to Pot. |
|
6
Done
|
Bring to Boil Over Medium Heat, Stirring Constantly Until Sugar Is Dissolved. |
|
7
Done
|
Reduce Heat to Medium-Low and Simmer, Uncovered For About 1 1/2 Hours or Until Thickened, Stirring Frequently. |
|
8
Done
|
Remove Spice Bag and Discard. |
|
9
Done
|
Prepare Half-Pint Jars For Canning. |
|
10
Done
|
Ladle Chutney Into Prepared Jars Leaving 1/4 Inch Headspace. |
|
11
Done
|
Wipe Tops of Jars, and Place Lids and Screw Tops According to Manufacturers Instructions. |
|
12
Done
|
Process in Boiling Water Bath For 10 Minutes. |
|
13
Done
|
Remove Jars from Bath and Let Cool Completely. |
|
14
Done
|
Lids Should Be Concave When Sealed. |
|
15
Done
|
Store in a Cool, Dark Place. |
