APPLE OR GREEN TOMATO CHUTNEY
About 3 pint jars
Please read about pickling and How to Process.
Combine in a large saucepan:
- 5 cups chopped peeled firm apples or firm green, unripe tomatoes
- 2 ¼ cups packed brown sugar
- 2 cups cider vinegar
- (2 red bell peppers, chopped)
- 1 lemon, seeded and chopped
- 1 ½ cups raisins
- ¼ cup chopped peeled ginger
- 1 ½ teaspoons salt
- 1 garlic clove, chopped
- ¼ teaspoon cayenne pepper
Simmer, stirring frequently, until the sauce has thickened enough to be mounded on a spoon, at least 2 hours. Prepare a water-bath canner, gather all your canning equipment, and have ready 3 clean, hot pint jars. Pack the hot chutney into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the level of the chutney if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.