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Keep a few jars of rhubarb chutney on hand to serve with roasted pork, baked ham, and grilled steaks.
Photo by Fotolia/dusiowa
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4 pints SERVINGS
Ingredients
- 4 to 4-1/2 pounds rhubarb
- 2 medium yellow onions, finely chopped
- 2 pounds light brown sugar
- 2 cloves garlic, peeled and minced
- 1-1/2 teaspoons ground ginger
- 1 teaspoon powdered mustard
- 4 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 1 cup cider vinegar
- 1 pound seedless raisins
Directions
- Wash, trim and discard rhubarb leaves and coarse stalk ends. Cut into 1/2-inch chunks.
- Place all ingredients except raisins in a 2-gallon kettle. Cover and bring to a boil over high heat. Remove lid, stir, and reduce heat to medium. Cover and simmer for 5 minutes, or until rhubarb is soft. Stir in raisins. Simmer, uncover-ed, for an additional 15 to 20 minutes, or until mixture is similar in thickness to marmalade.
- Ladle mixture into hot jars, leaving 1/4-inch headspace. Wipe jar rims, and seal. Process for 10 minutes in boiling water. Remove and cool.
- Allow chutney to season for at least 3 weeks. Serve with pork, ham and other meats.Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.
