HANDS-ON TIME 45 minutes
TOTAL TIME 26 hours
MAKES 4 cups
INGREDIENTS:
- 4 cups chopped rhubarb
- 2 cups packed brown sugar
- 2 cups chopped seeded peeled tomatoes
- 1 cup cider vinegar
- ½ cup golden raisins
- 1 tbsp mustard seeds
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp hot pepper sauce
DIRECTIONS:
- In a large shallow Dutch oven, combine rhubarb, brown sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt, and hot pepper sauce; bring to a boil.
- Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups and is thick enough to mound on spoon, 1½ to 2 hours.
- Pack into 4 hot (sterilized) 1-cup (250 mL) canning jars with tight-fitting lids, leaving ½-inch (1 cm) headspace, and scrape down sides of jars with non-metallic utensil to remove any air bubbles.
- Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
- Transfer to boiling water canner; boil for 15 minutes.
- Turn off heat. Uncover and let jars stand in canner for 5 minutes.
- Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours.
NUTRITIONAL INFORMATION, PER 1 TBSP: about 34 cal, trace pro, 0 g total fat (0 g sat. fat), 9 g carb, trace fibre, 0 mg chol, 21 mg sodium. % RDI: 1% calcium, 2% iron, 1% vit A, 2% vit C
