Nancy’s Archives

HomeAcre Hop Sponsors

Pint Size Farm buttonBlackFoxHomestead.com
The Self Sufficient HomeAcre
Oak Hill Homestead
Homegrown on the Hill
Clearwater Farm Journal

Prudent Pantry: Apple Rhubarb Chutney

Print Friendly

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!

canning, prudent pantry, prudent living

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.)

chutney, prudent living

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

zest, lemon, chutney

Lemon zest.

½ cup dried cranberries

chutney, prudent pantry

Dried Cranberries

1 tsp ground cinnamon
½ tsp ground nutmeg

spices, chutney

Fresh nutmeg

In a large stainless steel saucepan, combine apples, sugar, rhubarb, water, and lemon zest and juice.

fruit, apples, rhubarb

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.

Chutney, canning

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.

chutney, prudent pantry

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

 

7 Responses to Prudent Pantry: Apple Rhubarb Chutney

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Find Us:

     
Follow Who? Social Weekend Hop

Grab My Button


Follow on Bloglovin Top Food Blogs Top food blogs Adventures In 
Mindful Living