Sunday, September 4, 2011

Apple Chutney

I absolutely adore this time of year. A dear friend of ours has a plot of land and years ago planted about 5 or 6 different types of apple trees, crab apple trees and two pear trees. She lets us come and harvest these luscious fruits whenever we wish. This past weekend we struck gold and pick two large bags of different types of apples, one large bag of crab apples and one bag of pears. Since there is no humanly way possible for us to eat all of these apples prior to them being turned over to the lil bugaboos, I decided to make a yummy chutney. I tried my hand at this last year and we just loved it. Now I canned my recipe, but you could definitely pair down the recipe and just make it on the fly. Or since we had a huge amount of apples (and I still didn't use them all), I doubled, possibly even tripled the batch and ended up with 30 jars of this wonderful goodness. Roast a pork, and pour this chutney over it and you will be in heaven my friends.

2 quarts apples (any kind, we had about 3 different kinds and mixed them)
2 teaspoons lemon juice
2 lbs. seedless golden raisins
4 cups brown sugar, firmly packed
1 medium onion, finely chopped
2 red peppers, finely chopped
1 clove of garlic, crushed
2 1/2 tablespoons mustard seed
2 tablespoons candied ginger
2 teaspoons ground allspice
2 teaspoons table salt
4 cups white vinegar

Apple Preparation: Wash, peel, core and chop your apples. Place into a pot with water and lemon juice to prevent browning. We had a large pot with about 1 cup of lemon juice.In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened.Once mixture is done cooking, ladle it into hot and clean mason jars, leaving a 1/2" head space. Use a soft cotton towel and wipe the rims clean before placing the seal and ring onto your jar. Process jars in your water bath canner for 10 to 15 minutes or according to manufacturer’s instructions. Once they are done, carefully remove them from the water and let them cool in a non-drafty area of your kitchen.


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