aka Rhubarb Chutney
adapted from the Ball Blue Book
Combine rhubarb, raisins, onion, sugar, and vinegar in a large pot. Cook over medium heat until very thick, at least 25 minutes. You'll need to stir it more as it thickens to keep it from burning. Add the spices and cook for another 5 minutes. Ladle into hot jars, leaving 1/4 in headspace. Process in boiling water canner for 15 minutes.
- 2 qts chopped rhubarb
- 1/2 C chopped raisins
- 1/2 C chopped onion
- 3 1/2 C brown sugar
- 1/2 C vinegar (I used apple cider vinegar)
- 1 tsp each allspice, cinnamon, ginger, salt
- 1/8 tsp cayenne pepperyield: about 8 half-pint jars
Rhubarb and Cinnamon Jam
adapted from Sensational Preserves
Stir the rhubarb and sugar together in a nonmetallic bowl, cover, and let macerate in refrigerator overnight. Transfer to a saucepan and add the cinnamon and juice. Heat over medium heat, stirring often, until sugar has dissolved. Increase the heat and bring to a boil; boil for 15-20 minutes until the setting point is reached (220F). Remove the cinnamon sticks and ladle into hot jars, leaving 1/4 in headspace. Process in boiling water canner for 15 minutes.
- 2 lbs rhubarb, sliced
- 2 lb sugar
- 3 cinnamon sticks
- juice of 1 lemonyield: about 4 half-pint jars
Rhubarb, Date, and Apricot Chutney
adapted from The Complete Book of Small-Batch Preserving
Combine all ingredients in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to a simmer and cook, uncovered, for at least 10 minutes, until thickened and fruit is soft. Ladle into hot jars to within 1/2 inch of rim (headspace) and process 10 minutes (half-pints) or 15 minutes (pints) in a boiling water canner.
- 4 C sliced rhubarb
- 1 C chopped dried dates
- 1 C brown sugar
- 1/2 C chopped dried apricots
- 1/2 C cider vinegar
- 1/4 C finely chopped onion
- 1/4 C finely chopped candied ginger
- 1 tsp curry powder
- 1/4 tsp ground nutmeg
- 1/4 tsp pickling salt (or a little more than 1/4 tsp kosher salt)yield: about 4 half-pint jars
I also put up some Rhubarb, Apple, and Vanilla Jam. Although the recipe doesn't suggest doing so, I let the rhubarb macerate overnight for this, just like the cinnamon jam I'd made previously.
ETA: bleh. That Victoria sauce is slightly gritty and weird. It's now 9 or so months later, and I've managed to use two jars. Even that was a struggle - I think I might just toss the remainder so that I can re-use the jars. I can't believe I'm even contemplating doing that, but it's definitely a sign of how much I disliked that chutney. (5/27/10)