makes approx. 7 half-pints 2014-06-04 12.48.05

This gorgeous chutney has a tart yet sweet flavor and warm tones making it perfect for scones, crepes and pastry fillings.  It is also delicious alongside pork as well as a cheese and fruit tray.


  • 5 cups apples (Spartan, Golden Delicious or Jonagold are best), peeled, diced and cored
  • 4 cups rhubarb, diced
  • 4 cups raw sugar
  • Zest of 1 lemon
  • 2 Tablespoons lemon juice
  • 1 cup dried cranberries, packed
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg


  1. In a large stainless steel stock pot, combine apples, sugar and rhubarb.  On medium heat, bring to a boil and simmer, stirring frequently, for 15 minutes.  Add lemon zest, lemon juice, cranberries, cinnamon and nutmeg.  Continue to boil gently to reduce down the mixture, for 15 additional minutes.
  2. Ladle hot chutney into sterilized, hot jars leaving a ½” of headspace.  Remove air bubbles and adjust headspace if necessary.  Using a warm wash cloth dipped in vinegar, wipe jar rim and screw bands.  Apply sterilized lids and rings.  Hand tighten.
  3. Place jars in water bather and cover with 1” of water.  Process half-pints for 10 minutes, pints for 15 minutes.  Remember processing time does not begin until water is at a full rolling boil.
    rhubarb apple chutney

Happy Canning!
Diane, The Canning Diva

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