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Blackberry Chutney Recipe 2

Posted on August 09, 2010 by crankycheryl

My inner hoarder has come out to play and I’m in an absolute frenzy of food preservation.  So far:

  • 26 jars of blueberry jam
  • 8 jars of gooseberry jam
  • 6 jars of gingered zucchini marmalade
  • 6 jars of blackberry rhubarb chutney
  • 4 pints of canned peaches
  • 10 pounds of frozen blueberries
  • 6 quarts of frozen blackberries
  • 4 pints of frozen shredded zucchini and carrots
  • 4 pints of frozen roasted tomatoes and garlic
  • 3 freezer bags of various roasted vegetables
  • 3 pints of frozen rhubarb
  • 1 bag of Czech plum dumplings

My kitchen is now a living fruit fly museum, the house is a wreck and I’m busier than if I had an actual job.  Is this because having a basement filled with food helps assuage the upheaval of part-time contract work?  Because Z. is starting kindergarten and I’m trying to maintain an illusion of control?  Because it’s an especially delicious harvest year?  Who knows.  I keep claiming that I want to stop with all the fuss and crankyGreg keeps telling me that I won’t.  He’s probably right.

Maybe you need a recipe to help with your own neuroses, or for some more sane purpose like gift giving.  Here’s one I adapted to use up the blackberries that have been going crazy around here, as well as some late-season rhubarb and gone-to-seed cilantro.  It’s tart, sweet, and a little spicy in addition to being beautiful.

Blackberry-Rhubarb Chutney
Adapted from the Ball Complete Book of Home Preserving

Yield: 6 8-oz. jars

If this is your first foray into canning, read this and this.

1.  Prepare your canner, 7 8-oz. jars, and lids, and keep warm.

2.  In a large stainless steel saucepan, combine:

  • 3 cups fresh or frozen blackberries
  • 1 cup chopped rhubarb stalks
  • 1 cup shredded peeled green apple
  • 1 1/4 c. finely chopped onion
  • 1 can of chopped pineapple in juice (or else 2 large grated peeled green apples)
  • 2 T. finely chopped ginger
  • 3 cloves finely chopped fresh garlic
  • 1 t. orange or lemon zest
  • 1/4 c. orange or lemon juice
  • 1 c. red wine vinegar

Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat, cover and boil gently for about 15 minutes.

3.  Add to the mix in the saucepan:

  • 1 1/2 c. granulated sugar (make sure it’s cane sugar when you’re canning)
  • 1 c. golden raisins (I left these out, but would have thrown them in if I had had them around)
  • 1 c. water

4.  Make a spice bag with some cheesecloth or a stainless steel tea ball with:

  • 1 T. coriander/cilantro seeds (fresh if you’ve got them on your bolted plants in the garden, dried if not)
  • 2 hot peppers, as hot as you like.

Boil gently until thickened, about 15 minutes.

5.  Ladle hot chutney into hot jars, leaving 1/2″ headspace.  Remove air bubbles by poking a chopstick or similar implement around the sides of the jar, then adjust headspace by adding more chutney if necessary.  Use a clean damp cloth to wipe the rim, then center the lid on the jar.  Screw band down until fairly tight, but don’t over-force it.

6.  Place jars in the canner so that they’re completely underwater.  Bring to a boil and then process for 10 minutes.  Take off the lid.  Wait for 5 minutes, then remove jars, cool and store in a cool place once you’ve made sure the jars have a good seal.

There.  Don’t you feel better?

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