scrolling free version of above recipe
My apple-ginger chutney is cooking now.
I remembered why I only make this stuff
every 10 years or so-- coring/peeling/chopping
a peck of apples takes a long time. My hands
are going to be so stiff tomorrow. What I need
is an apprentice (ha-ha). It starts out in 2 kettles
(I don't have one big enough for the whole thing),
and it needs to cook down by 1/3 to 1/2 before I
can it. Because it has so much sugar in it, I have
to be nearby to stir it every so often.

Gingered Apple Chutney

6 medium-sized onions, peeled & quartered
2 cloves garlic, peeled
1 lb golden raisins
8 lbs tart-firm apples, pared, cored & cut into 1" chunks
(I used Cortlands this time)
1 lb dried currants
1 lb crystallized ginger, coarsely chopped
(bought at Williams-Sonoma)
1 T grated orange rind
1 t grated lemon rind
2 quarts cider vinegar
2 lbs light brown sugar
1 T dry mustard
1 T Salt
¼ t cayenne pepper (optional, but not for me)

Put onions, garlic & raisins through a food chopper
fitted with a coarse blade. Combine with all remaining
ingredients in a large, very heavy enamel or stainless
steel kettle. Set uncovered over a moderately high heat
& bring to a rolling boil. Lower heat slightly,
so mixture boils gently, then cook uncovered for 4½
to 5 hours, until very thick, glossy & dark. Watch the
kettle closely toward the end and stir frequently, to
prevent mixture from sticking & burning.

About ½ hour before chutney is done, wash & rinse
8 pint preserving jars & their closures. Immerse jars
in a kettle of simmering water until needed; set
closures in a pan of simmering water, turn off heat &
let stand in the hot water until needed.

Ladle hot chutney into hot jars, filling to within ¼" of
the top. Run a thin-blade spatula or knife around the
inside edge of jars to release trapped air bubbles.
Wipe jar rims & seal.

Process for 10 minutes in a boiling water bath (212°F).
Remove jars from water bath & cool to room
temperature (not in a draft). Check seals, then label &
store on a cool, dark, dry shelf. Makes 8 pints.


thanks to maire-Ann