Canning Recipes

Apple And Prune Chutney
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 1/2 pounds apples -- peeled, cored,
and chopped
2 3/4 pounds prunes -- washed, chopped,
stones removed
1 pound onions -- peeled, chopped
2 cups sultanas
2 cups apple-vinegar
2 2/3 cups soft brown sugar - (pressed firmly)
1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
2 teaspoons mustard seed
Sterilized glass jars

Bring all the ingredients to the boil in a fairly large pan. Reduce the
heat. Simmer (with a lid on the pan) for approximately 2 hours. When the
mixture is thick enough, pour the chutney in sterilized jars and close
them immediately.

This recipe yields about 6 cups.

Comments: Delicious with pork, ham or cheese.

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