Mediterranean Apricot & Date Chutney

Prep Time:

2 1/2 Hours

Cook Time:

Process ½ Pints:

10 minutes at 0 – 1,000 feet
15 minutes at 1,001 – 6,000 feet
20 minutes at 6,001 + feet

Serves:

About 12 1/2 Pints

Level:

Beginner

About the Recipe

Wonderfully thick and rich fruit flavors where sweetness is tamed from the spices

2 Lbs Dried Apricots Water

3 C Lightly Packed Brown Sugar

2 ½ C Chopped Pitted Dates

2 ½ C Raisins

2 C White Wine Vinegar

1 Tbls Mustard Seeds

1 Tbsp Salt

2 Tsp Ground Ginger

1 Tsp Ground Coriander

Tools Needed:

Knives

Funnel

Spatula

Ladle

Jar Lifter

Lid Lifter

Headspace tool

Chopstick

In a large bowl, combine apricots with water to cover. Let stand for 30 minutes. Drain, chop and place in large stainless steel saucepan. Add 2 cups water, brown sugar, dates, raisins, vinegar, mustard seeds, salt, ginger and coriander. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon about 20 minutes.
Prepare canner, jars and lids
Ladle chutney into jot jars, leaving ½ inch headspace. Wipe rim, Center lid on jar, Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Fill Jar – ½ Inch Headspace

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Additional Resources:

National Center for Home Food Preservation - https://nchfp.uga.edu/