Light autumn chutney

Yield: 8 Servings

Measure Ingredient
3 cups Tart Apples; finely chopped
3½ cup Plums; finely chopped
1 cup Ripe Tomatoes; Finely Chopped, peeled and seeded
½ cup Onion; finely chopped
¼ cup Lemon Juice
1 tablespoon Lemon Rind; Grated
1 tablespoon Ginger Root; Grated
1 tablespoon Curry Powder
1 teaspoon Ground Cumin
3 Cloves Garlic; finely chopped
4½ cup Granulated Sugar
1 Box CERTO LIGHT Fruit Pectin Crystals

MEASURE prepared fruit, lemon juice and spices into a large saucepan.

MEASURE sugar and set aside. COMBINE fruit pectin crystals with ¼ cup of measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over high heat and stir until mixture comes to a full boil. STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR quickly into warm, sterilized jars filling up to ¼ inch from rim. SEAL while hot with sterilized 2-piece lids with new centres. Makes 8 cups Prep.

time: 30 minutes Cooking Time: 20 minutes TIP: A food processor can be used to finely chop ingredients for this chutney. Do not puree.

Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg <walbergr@...> on Nov 04, 1997

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