Ginger Rhubarb Chutney

Ingredients

Instructions

1. 1Wash 4 half-pint jars in hot soapy water or the dishwasher, keep hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Combine the chopped rhubarb, onion, raisins, brown sugar, cider vinegar, ginger, cinnamon, and cloves in a large heavy pot.
3. 3Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 30 to 35 minutes until the rhubarb breaks down and the chutney thickens, mounding on a spoon without liquid pooling out.
4. 4Ladle the hot chutney into hot jars, leaving 1/2 inch of headspace.
5. 5Remove air bubbles, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
6. 6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7. 7Turn off heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8. 8Press lid centers to confirm sealing, remove bands, wipe jars, and label with contents and date.
9. 9Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
10. 10Do not reduce the vinegar, since rhubarb's own acidity plus the added vinegar together are what keep this chutney safe for water-bath processing.