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.
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
Rhubarb Apple Chutney
- 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)
- 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.
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.
- 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.
- Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 239.
- Bernardin web site
(link valid as of September 2018)
- Added option of a bit more juice if it gets too thick;
- Added sugar sub suggestions.
Remember that rhubarb leaves are toxic if consumed. Don’t eat them, or feed them to animals.
Per 4 tablespoons (60 ml)
- 183 calories, 2 mg sodium
- Weight Watchers PointsPlus®: 4 tablespoons, 5 points
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.
* 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.