Taste of Home Canning - Raspberry-Onion Jalapeno Chutney

Yesterday was a busy day doing recipes from four different canning books/magazines. One of my favorite and most anticipated for flavor was the Raspberry Onion Jalapeno Chutney from the Taste of Home Canning Magazines. I decided since I had so many recipes to do that I wanted to do a small batch of this chutney so that I had time to prep the other recipes for the day.

The recipe combines raspberries with savory ingredients including both red and white onion, jalapenos and balsamic vinegar. The results out of the pot are an amazing depth of flavor with a sweet and tart taste that will mellow to make a great topping for chicken, pork, or a relish on an roasted eggplant panini. The chutney will also be perfect with a rich cheese and a loaf of crusty homemade bread.

Raspberry Onion Jalapeno Chutney

2 large sweet onions, diced
1 large red onion, diced

3/4 c. brown sugar
1/2 c. dried cranberries or raisins
3/4 c. cider vinegar
1/2 c. balsamic vinegar
1/4 c. sugar
1 medium jalapeno - minced
1 T. grated orange peel
1 t. kosher salt
2 c. raspberries, fresh or frozen thawed


Preparation : Prepare 3 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.


Cooking: In a large stainless steel or enameled dutch oven combine the first 10 ingredients. and cook at a simmer for approximately 25 to 30 minutes or until mixture mounds on spoon. Add the raspberries and cook through for another 5 minutes. 


Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” headspace.  Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 


Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.


Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.