Brampton Tomato Chutney, #4 Tomatoes 8 Ways

When the times comes to use up the last tomatoes of the season I start planning for the holidays. I love making homemade gifts and this tomato chutney is a great one, coveted by family and friends. At the inn we serve it with eggs for breakfast but it is also wonderful as a condiment with a sharp cheddar, along roasted chicken or grilled beef. Yield: 9 half pints
4            lbs.              ripe, red tomatoes, (about 6 cups peeled, seeded and chopped, small)
2            large           yellow onions (about 5 cups peeled and chopped, small)
2            large           Granny Smith apples (about 3 cups peeled and chopped, small)
2            Tbs.            freshly squeezed lemon juice
1            large          Jalapeno pepper
1           cup              golden or black raisins
1            cup             apple cider vinegar
1            cup             brown sugar, firmly packed
1            tsp.             salt
1/2       tsp.             ground cloves
1/2        tsp.            cracked, black pepper
1            tsp.            ground cinnamon
1            tsp.            hot sauce such as SrirachaDIRECTIONS:

Peel tomatoes by dipping them in boiling water for 30 seconds. Let tomatoes cool for 5 min. The peels can easily be pulled away with a knife.

Quarter tomatoes and squeeze out seeds. Chop tomatoes and onion into 1/4” pieces. Add to a large stockpot.

Peel, core and chop apple into 1/4” pieces. Pour lemon juice over apples and add to stockpot as well.

Carefully remove seeds from Jalapeno pepper, mince and add to stockpot.

Add raisins, apple cider vinegar, brown sugar, salt and all the spices and hot sauce.

Set pot over medium heat and stir until chutney starts cooking. Reduce heat and simmer uncovered for approximately 1 1/2 hour stirring regularly until chutney is thick and jam like.

Ladle hot chutney into sterilized pint jars, leaving ½ inch gap. Wipe rims of jars clean and place a sterilized two-part cap onto jars. Tighten caps and process in a boiling water canner for 20 minutes. The water needs to cover the jars by at least an inch.  Keep the cannig pot covered and maintain a rolling boil throughout the process.  Remove jars carefully with a jar lifter and place on a rack. Let cool completely. Check seals.

Store in a cool place for at least 3 weeks before using to allow flavors to blend and mellow.

Danielle Hanscom
Brampton Bed and Breakfast Inn
The Chestertown, Maryland Broad

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