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Autumn Fruit Chutney

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 1 pound cooking apples (2 to 3 medium-size), cored and cut into small chunks (unpeeled)
  
• 1 pound pears (3 medium-size), cored and cut into small chunks (unpeeled)
  
• 1 pound red plums, halved and pitted
  
• 1 medium onion, chopped
  
• 1-1/3 cup raisins
  
• 2-1/3 cup cider vinegar (at least 5% acidity)
  
• Finely grated zest and juice of 1 orange
  
• 2 cups packed light brown sugar
  
• 1/2 tsp ground allspice
  
• 1/2 tsp salt
  






Instructions



1. Wash 6 half-pint canning jars; keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. Place the apples, pears, plums and onions in a large non-aluminum pan. Add the raisins, vinegar, orange zest and juice, sugar and allspice. Stir the mixture over low heat until the sugar has completely dissolved. Simmer gently, stirring occasionally, for 1 hour or until the chutney has reduced and thickened.
   
   
3. Ladle the hot chutney into one hot jar at a time, leaving 1/2-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet.)
   
   
   -- Adapted from "Clearly Delicious" by Elizabeth Ortiz