Storage: 12 months+
Yield: 9 cups per batch
A sweet dried fruit chutney ideal for sandwiches, grilled meats, or cheese/crackers created at a demonstration at the 2014 Mosman Park EcoFair at St. Luke's, Western Australia.
Ingredients:
2 ½ cups apple cider vinegar (minimum 5% acidity)
900g (2lbs) granny smith apples
900g (2lbs) tomatoes
2 ½ cups finely diced onion
2 cups brown sugar
1 cup diced apricots
1 cup sultanas (golden raisins)
¾ cup currants
1 tablespoon pickling or canning salt
Zest from 1 orange
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
Cook chutney.
Combine all ingredients in a large pot, bring to a boil and simmer until thick.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you cook the chutney. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot relish.
Prepare lids.
While you are making the chutney, place the lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot chutney into hot jars.
Immediately spoon the hot chutney into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.
Process jars in a boiling water canner for 15 minutes.
Process jars of chutney in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
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Processing time for ECOFAIR
FRUIT CHUTNEY in a boiling water canner.
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Jar
Size
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Altitude ≤ 6,000 ft.
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Altitude > 6,000 ft.
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Hot
Pack
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≤
Quart
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15mins
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20mins
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Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.