Wednesday, September 25, 2013

Apple Pear Blueberry Chutney

Tweaked from Food in Jars: Preserving in Small Batches Year-Round

 Printable Recipe 

Prep time:45 minutes 
Cooking time: 2 - 2 1/2 hours 
Preserving time: 15 minutes
Cooling time: 24 hours

Makes 5 500ml/2cups

3lb/1.4kg apples(at least 8), cored, peeled and diced
2lb/900g thin skinned pears (six or so), cored and diced
3 cups dried blueberries (the book calls for dark raisins)
1 large onion, peeled and chopped
1 lemon, seeded and finely minced (I cut the lemon into chunks and then used the food processor)
2 1/2 cups apple cider vinegar
4 cups brown sugar
2 tbsp mustard seeds
3 whole cloves
2 cinnamon sticks
2 tsp red chili pepper flakes
5-6 large garlic cloves, chopped (I whizzed mine in the food processor too)
1 (3") piece of fresh ginger, peeled and finely grated

1. Follow this basic tutorial on getting your jam jars ready and the processing steps.

2. In the meantime, combine all the ingredients in a large Dutch oven.  Stir to combine and bring to a vigorous boil over high heat.  Once the mixture is boiling, turn the heat down to medium and continue to cook, stirring often, until the mixture reduces to a thick spreadable consistency... 2 - 2 1/2 hours.

3.  Remove the jars from the sterilizing bath with tongs and emptying the water back into the pot. Turn the burner off but do not empty the pot.  (you could also sterilize by putting the jars through a dishwasher cycle or placing them in a cold oven and setting it to 300 degrees F while the chutney is "jamming", but since you need to "cook" the chutney in a water bath anyway, it just seems logical to use the basic method (step 1).

4  When the chutney is thickened, remove the cinnamon sticks and discard.   Ladle the chutney into the prepared jars using a wide mouth funnel, for quick and tidy pouring.  Leave 1/2" space from the top of the jar.  Make sure the rims are dry and clean, using a clean, damp paper towel.  Apply the lids and rings.

5. Carefully return to the sealed jars to the hot water, using tongs and making sure the jars do not touch each other and that there is at least 2" of water covering the jars.  Bring to a boil and process in the boiling water bath for 15 minutes.

6. Follow steps 5-6 in the tutorial.

This chutney is awesome served on slices of cheese on crackers (my favorite cheese for this is Brie); or in this Baked Brie, or Roasted Boneless Chicken Breasts, glaze for roasted or grilled firm fish like salmon or halibut, or as a spectacular condiment for roast chicken, turkey or pork.

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