Rhubarb Apple Chutney

Rhubarb Apple Chutney

This is a home-canning recipe for a delicious chutney with the spritely taste and flavour of rhubarb and apple.

You can’t even start to find this kind of variety in stores.

This recipe is from the Ball / Bernardin Complete book.

The recipe

Jar size choices: Quarter-litre (½ US pint / 8 oz)

Processing method: Either water-bath or steam canning

Yield: 4 x quarter-litre (½ US pint / 250 ml) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes

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Rhubarb Apple Chutney

Yield: 4 x quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars

Course Condiments

Cuisine American

Keyword Apples, Rhubarb

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 4 quarter-litre (½ US pint / 1 cup / 8 oz / 250 ml) jars

Calories 183kcal

Metric - US Customary

Ingredients

• 250 g rhubarb (½ lb, 2 cups, diced. Measured after green tops cut off and discarded.)
• 1 lemon
• 600 g cooking apples (measured after being peeled, cored and diced. About 1 ¼ lbs / 4 cups / 4 large.)
• 125 ml water (½ cup / 4 oz)
• 900 g sugar (white. 4 cups / 2 lbs)
• 75 g cranberries (dried. ½ cup / 2 ½ oz)
• 1 teaspoon cinnamon (ground)
• ½ teaspoon nutmeg (ground)
• 100 ml juice (apple, lemon, or cranberry. Optional. 6 tablespoons)

Metric - US Customary

Instructions

• Wash, dice and measure rhubarb, add to a large pot.
• Wash lemon. Zest, add to pot, then juice and add that juice to pot as well.
• Wash, peel, core, dice and measure the apples. Add to pot.
• Add water and sugar OR liquid stevia to pot, stir, put on stove top and bring to a boil, then lower to a simmer uncovered for 15 minutes, stirring frequently after it gets going to avoid scorching at the bottom.
• Add the cranberry, cinnamon, nutmeg, and added juice (optional)
• Simmer a bit more until just thick enough to stand up on a spoon (about 5 to 10 minutes)
• Pack into quarter-litre (½ US pint / 8 oz) jars.
• Leave 2 cm (½ inch) headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

Nutrition

Serving: 4g | Calories: 183kcal | Carbohydrates: 48.3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 2mg | Fiber: 1.2g | Sugar: 46.3g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

More information about Sugar and Salt-Free Canning in general.

Recipe notes

• The high acidity of the ingredients (apples, rhubarb, cranberries and lemon juice) makes the recipe safe on its own without added vinegar.
• The optional extra juice at the end is just to make it a bit more tart, and thin it a bit. It’s not a safety factor, so doesn’t need to be bottled lemon juice, etc.
• Don’t add anything low acid such as onion, pepper, more water, etc.
• You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 4 teaspoons of liquid stevia. We’d recommend Better Stevia liquid stevia .
• The Bernardin book says you’ll get 8 jars; the Bernardin web (as of 2017) says you’ll get 4 jars. In our experience 4 to 5 jars is closer to the mark.
• The largest tested (by Bernardin) jar size allowed is quarter-litre (½ US pint / 250 ml / 8 oz.)
• The rhubarb can be fresh, or frozen.
• How red this turns out will depend on how red, or green, your rhubarb was.

Recipe source

1. 1. Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 239.
   2. Bernardin web site

(link valid as of September 2018)

Modifications made:

• Added option of a bit more juice if it gets too thick;
• Added sugar sub suggestions.

Nutrition information

Remember that rhubarb leaves are toxic if consumed. Don’t eat them, or feed them to animals.

Regular Version

Per 4 tablespoons (60 ml)

• 183 calories, 2 mg sodium
• Weight Watchers PointsPlus®: 4 tablespoons, 5 points

Sugar-Free Version

Per 4 tablespoons (60 ml)

• 22 calories, 2 mg sodium
• Weight Watchers PointsPlus®: 4 to 8 tablespoons: 1 point. 12 to 16 tablespoons: 2 points.

Safety check

This has a pH of 3.01, way below the upper safety cut-off of 4.6

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Bernardin ® is a registered trademark of the Jarden Corporation.