Preparation:
Grate peel of oranges and lemon. Remove and discard all white pith. Cut
fruit into quarters (reserve juices) and chop into cubes, discarding seeds.
Peel, core and coarsely chop apples. Transfer all fruit and juice to heavy
wide Dutch oven. Add remaining ingredients. Bring to simmer over medium-high
heat. Reduce heat and continue simmering until mixture is thick, about 1 to
1 1/2 hours, stirring occasionally. Ladle hot chutney into 1 clean, hot pint
jar to 1/2-inch from top. Run plastic knife or spatula between chutney and
jar to release any air bubbles. Clean rim and threads of jar with damp
cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
Transfer jars to gently simmering (180 degrees to 190 degrees) water bath
and process for 10 minutes. Let cool on rack. Test for seal. Store in cool
dry place. |
