Apple Chutney # 2 Recipe

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Apple Chutney # 2 Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Apple Chutney # 2

 

Ingredients

1 qt cider vinegar
3 cup sugar
1/2 lb seedless raisins
6 lb very tart apples (sour)*
1/4 lb garlic peeled and chopped
1/2 lb gingerroot, peel/ chopped
6 red or green chili peppers**
2 tbsp pickling salt
1 sugar to taste
1 cayenne to taste
6 lb hard green pears ***



 

Preparation

* Apples are to be peeled, quartered and cored. ** Chili peppers
are to be seeded and chopped. *** Pears should be peeled, cored and
cut into strips.

In large preserving kettle mix the vinegar, sugar, raisins, apples,
garlic cloves, gingerroot, peppers, and salt. Bring to a boil and
simmer until the apples are mushy and transparent. If neccessary, add
a little more vinegar. Taste and add sugar and cayenne as desired.
Then add the pears and simmer until the pears are tranparent but not
overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints.

 

 

Servings: 10

 

 

 

 


 

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