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Apricot Ginger Chutney

fruits, relishes/preserves

6 cups peeled apples; coarsely chopped
4 cups packed dried apricots; 1 3/4 pounds
3 cups white wine vinegar
1 cup golden raisins
1/2 cup gingerroot; grated
8 cloves garlic; slivered
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
4 cups sugar

Combine apples, apricots, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; bring to a boil. Cover and reduce heat to low; simmer for 10 minutes or until apricots are plumped. Stir in sugar and return to simmer; cook, stirring almost constantly, for 20 minutes or until thickened. Fill and seal jars according to Bath Basics. BATH BASICS Fill boiling water-bath canner two-thirds full of water. About 30 minutes before filling jars, bring to boil. Use only new lids and canning jars - Free of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes before filling, place jars, funnel and a 1/2 cup metal measure in canner rack; boil for 15 minutes. Fill jars, using funnel and metal measure for ladling, leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of jar; wipe rim if necessary.Centre lids on jars; screw on bands until finger tight. Return jars to canner. Cover and return to boil; boil for 10 minutes. Let jars cool on rack for 24 hours. Check that lids curve downward. (If any don’t, refrigerate to use within 3 weeks.) Label and store in cool, dry, dark place for up to 1 year

Contributor: Canadian Living Magazine

Yield: 1 servings

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