Orange Rhubarb Chutney

Ingredients

10 whole black peppercorns

tablespoon mustard seeds

tablespoon pickling spice

tablespoon grated orange zest

cup fresh orange juice

cup chopped rhubarb

cup lightly packed brown sugar

cup cider vinegar

cup chopped onion

1 cup raisins

tablespoon finely chopped garlic

tablespoon finely chopped gingerroot

tablespoon curry powder

teaspoon ground allspice

Preparation

TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.

COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.

ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.

PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.