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Home / Chutneys / Rhubarb Apple Chutney

Rhubarb Apple Chutney

Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb

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.

Contents hide
  • 1 The recipe
  • 2 Rhubarb Apple Chutney
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 Regular Version
    • 6.2 Sugar-Free Version
  • 7 Safety check

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

Print

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. 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

rhubarb-apple-chutney-nutrition-sugar

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.

rhubarb apple chutney nutrition

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.

Tagged With: Rhubarb

Filed Under: Chutneys, Seasonal Spring Tagged With: Rhubarb

Reader Interactions

Comments

  1. Sara

    November 18, 2020 at 12:28 am

    Can this be eaten right after making as well or does it need to sit in the jar?

    Reply
    • Healthy Canning

      June 21, 2021 at 12:10 am

      Many people say that chutneys can be best aged a month or two before opening, but others don’t bother and start eating right away.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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