Rhubarb Chutney

Ingredients

• 8 cups roughly chopped rhubarb
• 2 cups packed golden brown sugar
• 1 cup chopped onion
• 1 cup seedless raisins or currants
• 1/2 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger

Directions

1. Add all ingredients to a non-reactive Dutch oven.
2. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until thickened, about 25 minutes.
3. Ladle into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If needed, add additional chutney to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 25 minutes.