I can’t believe that this is the end of the Tigress Can Jam! It seems like only yesterday I was canning lemon-vanilla marmalade and beginning my year-long adventure in learning how to preserve my own fruits and vegetables. I have to say I’ve loved every minute of it, and I’ve learned a lot as well. I want to thank all of my canning friends who helped me along the way, and of course Tigress for hosting such a great group! I’m definitely hooked and plan to continue canning, so you can still expect to see recipes for all kinds of canned goodies on my site. And if you’re interested, I here there are plans for a 2011 Can Jam in the works! Follow Tigress on Twitter for more information as it becomes available.
This month’s food in focus was dried fruit, so I decided to use up the last of my cranberries from Thanksgiving to throw together this wonderfully tangy chutney. I hope you enjoy it as much as I did!
- 8 cups whole fresh cranberries
- 1 1/2 cups lightly packed brown sugar
- 2/3 cup granulated sugar
- 1 1/2 cups apple cider vinegar
- 3/4 cup diced apples
- 1/4 cup onion, chopped
- 1/2 cup raisins, golden raisins, or dried cherries
- 1 Tbsp orange zest
- 1 tsp ground ginger
- 1/2 tsp kosher salt
In a large sauce pan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the mixture sheets from a spoon. When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. Ladle hot chutney into jars, leaving 1/2″ headspace at the top. Wipe rim and center lids on jars, and then screw down bands just until resistance is met. Place the full jars back into the boiling water and boil 15 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 6 eight-ounce jars.