Rhubarb Chutney

1. 1

   Grate zest from both oranges and set aside.

2. 2

   Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.

3. 3

   Remove orange sections from bowl and chop coarsely; return to bowl along with any juice.

4. 4

   In a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.

5. 5

   Tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.

6. 6

   Bring to boil over medium heat, stirring constantly until sugar is dissolved.

7. 7

   Reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.

8. 8

   Remove spice bag and discard.

9. 9

   Prepare half-pint jars for canning.

10. 10

    Ladle chutney into prepared jars leaving 1/4 inch headspace.

11. 11

    Wipe tops of jars, and place lids and screw tops according to manufacturers instructions.

12. 12

    Process in boiling water bath for 10 minutes.

13. 13

    Remove jars from bath and let cool completely.

14. 14

    Lids should be concave when sealed.

15. 15

    Store in a cool, dark place.

16. 16

    NOTE: TO FREEZE RHUBARB Cut stalks into 1 inch pieces.

17. 17

    Spread pieces on a cookie sheet and place in freezer until firm.

18. 18

    Remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.

19. 19

    Store in freezer for up to one year.

* Per serving · 4 servings · Values may vary.