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Apple-Ginger Chutney

Yield Makes 6 to 7 pints
Prep and Cook Time: about 2 3/4 hours. Notes: Celeste Adams of Claremont, California, saves her chutney for holiday gifts. At altitudes of 1,000 to 6,000 feet, process jars for 15 minutes; above 6,000 feet, process for 20 minutes.

Ingredients

  • Canning Instructions
  • 4 pounds sweet-tart apples such as Jonathan or Gravenstein
  • 2 pounds red bell peppers
  • 2 lemons (12 oz. total)
  • 1 quart cider vinegar
  • 4 cups firmly packed brown sugar
  • 2 cups raisins
  • 1/2 cup chopped crystallized ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • 1 teaspoon cayenne

Nutrition Information

  • calories 26
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 6.9 g
  • fiber 0.2 g
  • sodium 23 mg
  • cholesterol 0.0 mg

How to Make It

  1. Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.

  2. Peel, core, and chop apples; you should have 2 1/2 quarts. Stem, seed, and chop peppers; you should have 1 quart. Cut off and discard peel and outer membrane from lemons. Finely chop lemons, discarding seeds; you should have 1/2 cup, including juices.

  3. In an 8- to 10-quart pan, combine apples, bell peppers, lemons, vinegar, sugar, raisins, ginger, garlic, salt, and cayenne. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and stir often until mixture is thick and reduced by 1/4, 35 minutes to 1 hour.

  4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see notes).

  5. Note: Nutritional analysis is per tablespoon.