Rhubarb Chutney

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READY IN: 2hrs
YIELD: 9 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grate zest from both oranges and set aside.
  • Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.
  • Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
  • In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
  • Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
  • Bring to boil over medium heat, stirring constantly until sugar is dissolved.
  • Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
  • Remove spice bag and discard.
  • Prepare half-pint jars for canning.
  • Ladle chutney into prepared jars leaving 1/4 inch headspace.
  • Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
  • Process in boiling water bath for 10 minutes.
  • Remove jars from bath and let cool completely.
  • Lids should be concave when sealed.
  • Store in a cool, dark place.
  • NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.
  • Spread pieces on a cookie sheet and place in freezer until firm.
  • Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
  • Store in freezer for up to one year.
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