Apple Chutney Recipe
Ingredients
| Apples - 10 medium or 8 cups, chopped, peeled | ||
| Seedless light raisins - 2 cups | ||
| Oranges - 2, peel only, finely chopped | ||
| Sugar | 4 1/2 Cup (16 tbs) | |
| 5% acid strength cider vinegar - 1/2 cup | ||
| Cloves | 1/3 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
MAKING
1. In a 4 quart kettle, put together all ingredients and bring to a boil.
2. Reduce heat to low and simmer uncovered for about 30 minutes until apples are translucent and tender; stir frequently.
FINALISING
3. Into 7 hot half-pint jars, ladle mixture leaving 1/8 inch empty on top of the jar.
4. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
5. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
6. Remove jars and place over a clean towel.
7. Let the jars cool down and seal completely until they are self-sealing type.
SERVING
8. Serve Apple Chutney with pork or ham.
1. In a 4 quart kettle, put together all ingredients and bring to a boil.
2. Reduce heat to low and simmer uncovered for about 30 minutes until apples are translucent and tender; stir frequently.
FINALISING
3. Into 7 hot half-pint jars, ladle mixture leaving 1/8 inch empty on top of the jar.
4. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
5. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
6. Remove jars and place over a clean towel.
7. Let the jars cool down and seal completely until they are self-sealing type.
SERVING
8. Serve Apple Chutney with pork or ham.
Chef
