Rhubarb Apple Chutney – makes approx. 7 half-pints 
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.
Ingredients
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
Instructions
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 cranberries, cinnamon and nutmeg. Continue to boil gently to reduce down the mixture, for 15 additional minutes.
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.
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.
Enjoy~
The Canning Diva
www.CanningDiva.com
Thank you so much for joining us that day! Now we CAN can with confidence, thanks to you!
I look forward to being back out there again soon~
Can sugar be substituted with artificial sweetener (like Splenda) in a chutney recipe?
It sure can! Splenda is approved for home canning! 🙂
what brand canner did you use for both the water bath and pressure canner? I am having difficulty finding flat bottomed canners. Thank you very much. It
I use the Presto pressure canner – 23 quart in size. The water bather is the standard ridged bottom but I do know Ball has a stainless steel flat bottomed water bather. I also suggest using your pressure canner as a water bather; you simply remove the rubber seal/gasket from the lid so it doesn’t seal tight. Hope I was helpful – forgive the late reply. Happy Canning~
You would be better off with Stevia which is natural based…however it is WAY CONCENTRATED so don't use it exactly like sugar…..
Yes – Splenda is approved for home canning and preserving. Just know that Splenda soaks up a good amount of liquid so your chutney may be thicker when Splenda is used. It will still be delicious!! 🙂
Ball has flat bottomed water bathers – they are stainless steel. I use Presto Pressure Canners for all of my pressure canning needs.