Wipe the rim and threads of the jar with a clean, damp cloth. Any food left on the rim could affect the seal.
PREP: 30 minutes COOK: 1 hour PROCESS: 10 minutes MAKES: 7 half-pints
3 lb. apples, peeled (if desired), cored, and chopped (8 cups)
1½ cups dried tart red cherries
2 cups packed brown sugar
2 cups cider vinegar
1 cup chopped sweet onion
1 cup chopped red sweet pepper
2 tsp. ground cardamom
½ tsp. salt
1. In a 6- to 8-qt. heavy pot stir together all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 1 hour or until thickened, stirring occasionally.
2. Ladle hot chutney into seven hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
Serving Idea: Serve this savory chutney alongside grilled or roasted pork or chicken.
PER 2 TBSP. CHUTNEY: 76 cal., 0 g fat, 0 mg chol., 31 mg sodium, 19 g carb., 1 g fiber, 0 g pro.
Wipe the rim and threads of the jar with a clean, damp cloth. Any food left on the rim could affect the seal.
