How to Make Apricot Date Chutney

This apricot date chutney is a family recipe that I was given by a friend. There is something about the smell and taste of old family recipes that bring fond memories flooding back. For a quick appetizer, spread cream cheese and this sweet spiced apricot date chutney on top of small slices of rye bread. It’s also lovely with baked ham and turkey breast.

Ingredients:

Makes: 4 half-pints

• 1 Tbsp Vegetable Oil

• 1 chopped Onion

• 1/2 Tsp ground Ginger

• 4 tablespoons Garlic, minced or crushed

• ⅔ Cup Sugar

• ½ Cup Red Wine Vinegar

• ¼ cup bottled Lemon Juice

• ½ Tsp ground Mustard

• ½ Tsp ground Allspice

• 1/8 Tsp ground cloves

• 3 Cups chopped, ripe Apricots

• ¾ Cups chopped Dates

Preparation:

Prepare your boiling water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Wash whole apricots under cold running water; drain.

Cut apricots in half lengthwise. Remove pits and fibrous flesh. Chop apricots to measure 3 cups.

Peel and finely chop the onion.

Cook Apricot Date Chutney:

In a medium stainless-steel, enamel, or nonstick heavy saucepan heat oil over medium heat. Add onion, ginger, and garlic. Cook until onion is tender, stirring occasionally.

Stir in sugar, vinegar, lemon juice, dry mustard, allspice, and cloves. Bring to a boil, stirring to dissolve the sugar. Reduce heat. Simmer, uncovered, for 5 minutes.

Stir apricots and dates into the onion mixture. Return to boiling. Reduce heat, simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Remove from heat.

Fill Jars:

Using a jar funnel, ladle hot chutney into a hot jar, leaving ½ -inch headspace. Remove air bubbles. Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on top and screw on the metal bands until they are fingertip tight.

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Process Jars:

Place the filled jars into the boiling water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner, and bring water to a rolling boil. Process half-pint jars for 10 minutes.

Adjusting the waterbath canner processing time for your altitude.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes. Use the jar lifter to remove the jars and set them on a heat resistant surface about 1-2 inches apart. Let them cool for 24 hours.

Once your jam has cooled, check if each jar has sealed properly by pressing down in the center of the lid. If it pops back, it hasn’t sealed correctly, so refrigerate that jar and use it within a few weeks.

If it does have a good seal, remove the ring and wash the jars with warm soapy water.

Store your sealed jars in a cool, dry, dark location such as a pantry or cupboard. Properly canned cherry blueberry jam can last for up to 3 years.