Light autumn chutney
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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