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Prudent Pantry: Apple Rhubarb Chutney
This has been an incredible season for rhubarb. Despite the fact that I have shared my rhubarb and even bartered for bread I still have plenty to pick. I’m not even sure you can tell that any rhubarb has been harvested!
Rhubarb after harvest.
In searching though my recipe books, I found this recipe for Apple Rhubarb Chutney. Sounded good to me!
Apple Rhubarb Chutney
Make 4 pints
4 cups diced peeled cored apples, treated to prevent browning and drained. (Basically soak the diced apples in a mixture of 1/4 cup lemon juice and 4 cups of water.)
Diced apples in lemon juice.
4 cups sugar
2 cups diced rhubarb, fresh or frozen
½ cup water
Grated zest and juice of 1 lemon
Lemon zest.
½ cup dried cranberries
Dried Cranberries
1 tsp ground cinnamon
½ tsp ground nutmeg
Fresh nutmeg
In a large stainless steel saucepan, combine apples, sugar, rhubarb, water, and lemon zest and juice.
Apples, rhubarb and lemon juice.
Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minute.
Apple Rhubarb Chutney
Meanwhile prepare canner, jars and lids.
Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center the lid on jar. Screw band down until resistance is met, than increase to fingertip-tight.
Place jars in canner; make sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool and store.
If you don’t have a canner I’m sure this sauce would freeze well.
I found this recipe in the Ball Complete Book of Home Preserving. This book is available in our Home Front Store.
This sauce is delicious; it would be wonderful on toast or served with grilled pork.
Finished product, ready for the pantry (and a little extra to sample!)
Linked to: FrugalFollies, HomeMakersChallenge,Gnowfglins, Alli-n-Son, LittleHouseInTheSuburbs, CarnivalofHomePreserving, LilSurbanHomestead, FrugallySustainable
TheMorrisTribe, HomesteadRevival, Gnowfglins.com, MadeFromScratchMonday
Link to On The Home Front
Just copy and paste the code above!
Thank you for linking this up to the Carnival of Home Preserving. Hope to see you next week!
Found this via Homemaker’s Challenge and, wow, does it look delicious!
That looks so delicious! I love rubarb and apples and your pics are amazing! Thanks for linking up to The Ole’ Saturday Homesteading Trading Post this week!
This looks delicious, Nancy!
Have you considered sharing it on the Rhubarb Seasonal Recipe Round Up? I think it would be a great addition there.
If you’d like to check it out, here’s the link: http://gnowfglins.com/2012/05/25/rhubarb-seasonal-recipe-round-up/#
Thanks Holy! I’ll check it out!
Oh, this looks so good! I’m visiting from the Homestead hop and couldn’t resist! I’m having a little trouble with growing my rhubarb though. The first time my husband planted 2 plants and couldn’t remember where he put it in the garden LOL. The second time, he marked it, but it hasn’t come up just yet. I’m not sure what we are doing wrong. This is the first time I’m trying my hand at growing this particular plant.
Also, I would love to invite you to share your recipe in my weekly event ‘Made From Scratch’ Monday. The linky is active until midnight Wed. Thanks for sharing!!
Looks yummy! I made lots of mango chutney from the fruit on my tree. It’s ripening now, so I’ll be making lots more, I think!
Thanks for linking up with Frugal Food Thursday at Frugal Follies! The new linky is up so please come link up your latest recipes!