Raspberry Red Onion Chutney

Raspberry Red Onion Chutney
Processing: Boiling Water Canner 15mins (half-pints, pints)
Storage: 12 months +
Yield: 11 cups per batch
A sweet chutney made from raspberries, red onion, balsamic vinegar and brown sugar. Delicious in sandwiches and rolls, in baked savoury goods, or served alongside grilled/roasted chicken, beef or pork. Also beautiful with some soft cheeses on a platter when entertaining.
6 cups finely diced red onion (or white, or a combination of the two)
1 cup dried fruit (cranberries, cherries, raisins, currants or golden raisins – or a mixture if you like)
2 teaspoons finely grated orange zest
2 teaspoons kosher or pickling/canning salt
2 cups brown sugar
1 ½ cup apple cider vinegar
1 cup balsamic vinegar
1kg (2.2lbs) raspberries, fresh or thawed (use juice)
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

Combine ingredients (except raspberries) in large pan. Simmer 25mins.
As you prepare each ingredient, place into a large, deep, heavy-based pan. Add everything except the raspberries. Bring to a boil then simmer until very thick, with most of the liquid evaporated – approximately 25mins or so.
Add raspberries.
Place raspberries (including any juice) into the pan, bring to a boil then simmer for a further 5 minutes. Taste and add extra seasoning if required.
Prepare lids.
While you are making the chutney, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars with the hot chutney, removing the lids from the water when you are ready to place them onto the jars to seal.

Ladle hot chutney into hot jars.
Immediately spoon hot chutney into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and seal.

Boiling water canner processing.
Process in boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

·         Add a bit of heat by adding 1 x finely diced jalapeno
For more photos of this recipe, visit HERE

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