Contributed by BC Indep Grapegrowers Assoc brochure

This delicious new recipe is great served with curry dishes, on muffins, in pancade and waffle batter, layered in a trifle, or heated and spooned over ice cream!

Ingredients

1 1/2 cups maple syrup
1 1/2 cups Coronation grapes
3 medium apples, peeled and chopped
3/4 cup raisins
1/2 cup pecans
1/4 cup lemon juice
1 tsp salt
1 Tbsp chopped onion
1/4 tsp ground cloves

Instructions

In a medium saucepan, combine all ingredients and bring to a boil, stirring frequently. Reduce heat and simmer uncovered 40 minutes, or until mixture thickens. Stir frequently to avoid scorching.

Fill boiling-water canner with water. Place 4 clean one-cup (250ml) Mason jars in canner over high heat. Place two-piece vacuum lids in boiling water; boil 5 minutes to soften sealing compound.

Ladle chutney into a hot jar to within 1/2 inch of top rim. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Repeat with remaining jars and chutney.

Place jars in canner. Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Wipe jars, label, and store in a cool, dark place. Refrigerate after opening.

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