SPRING STRAWBERRY CHUTNEY

Spring Strawberry Chutney image

Provided by Marisa McClellan

Time 2h

Yield 24

Number Of Ingredients 9

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3 pounds strawberries, hulled and diced
1 large red onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried currants
3 tablespoons yellow mustard seeds
2 teaspoons salt
2 teaspoons crushed red pepper
2 pods whole star anise

Steps:

Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 106 calories, Carbohydrate 24.9 g, Fat 0.6 g, Fiber 2.1 g, Protein 1.2 g, Sodium 196.5 mg, Sugar 21.8 g