Gingery Rhubarb Chutney

7 cups red-skinned rhubarb, cut into 1/2-inch dice (about 2 pounds trimmed rhubarb)
1 1/2 cups coarsely chopped onions
1 1/2 cups golden raisins
1 1/2 cups sugar
4 garlic cloves, peeled and minced
2 tablespoons peeled and finely minced, fresh ginger
1 tablespoon pickling or other fine, noniodized salt
2 teaspoons mustard seed
1 teaspoon ground allspice
1 teaspoon ground coriander
1/2 teaspoon dried red-pepper flakes (or to taste)
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups cider vinegar
1/4 cup light corn syrup

Wash 7 half-pint jars (or 3 pint jars and 1 half-pint). Keep hot until needed. Prepare lids as manufacturer directs.

Combine all ingredients, except the vinegar and corn syrup, in a large pot with 1 cup water; mix well. Bring to a boil over medium heat, lower temperature and simmer mixture, stirring it occasionally, until onion pieces are translucent, about 30 minutes.

Add the vinegar and corn syrup and cook uncovered over medium-high heat (mixture will appear to be very soupy at first, don't worry) until chutney is thick and consistency of ketchup (with lumps!) about 45 minutes. You will need to stir almost continuously for last 20 minutes or so to keep chutney from scorching.

Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling-water bath for 10 minutes (for 15 minutes between 1,000 and 6,000 feet above sea level; for 20 minutes between 6,001 to 9,000 feet.)

Store jars for 3 weeks before opening. Makes 6 to 7 half-pints.

— Recipe adapted from "Fancy Pantry," by Helen Witty.


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