Free Food in Jars by Marisa McClellan Page A

with water, and simmer over very low heat.
    Combine the cranberries, orange juice, and chopped orange in a large, nonreactive pot. Bring to a simmer over medium-high heat and let cook until the cranberries begin to burst, about 10 minutes.
    Add the chopped apple, apricots, honey, and sugar and increase the heat to high. Cook for about 20 minutes, until the orange rinds are tender and the mixture has thickened. When it reaches a thick, spreadable consistency, remove the pot from the heat and stir in the chopped almonds and ginger.
    Ladle the conserve into the prepared jars, leaving ½ inch/12 mm headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).

RHUBARB CHUTNEY
    T HIS CHUTNEY MAKES AN EXCELLENT POTLUCK CONTRIBUTION when paired with a log of goat cheese and a tender baguette. It’s adapted from the rhubarb chutney recipe in The New York Times Heritage Cookbook that was printed in 1971 and edited by Jean Hewitt.
MAKES 3 (1-PINT/500 ML) JARS
    6 cups sliced rhubarb (about 2 pounds/910 kg rhubarb stalks)
    3 cups/345 g sliced onion (2 medium onions)
    1 cup/170 g raisins
    3 cups/600 g (packed) light brown sugar
    2 cups/480 ml apple cider vinegar
    1 tablespoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    Â½ teaspoon mustard seed
    Â½ teaspoon ground cloves
    Â½ teaspoon red pepper flakes
    â…› teaspoon cayenne pepper
    Prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer gently until the mixture is thick and sticky, stirring regularly for 45 to 75 minutes. You’ll know it’s done when all the ingredients have come together in a uniformly brown mash (chutney always tastes better than it looks).
    When the chutney is finished cooking, ladle it into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11 ).
    Note: The cooking times for chutneys can vary drastically depending on the width of your pot, the amount of humidity in the air, and the water content of the ingredients. The goal is to cook it down until it is thick and any remaining liquid is syrupy. Give it plenty of time and stir it regularly to ensure that it does not burn.

SPICY TOMATO CHUTNEY
    A COUPLE SUMMERS AGO, I PROMISED TO TEACH A canning class in which we’d make a spicy tomato chutney. At the time, of course, I had no such recipe and so spent the weeks before the class making a progression of batches before hitting upon a winner. This one, with its Indian-inspired palette of flavors was far and away the most delicious and interesting. Now, I make it each year for nibbling and gift giving.
MAKES 3 (1-PINT/500 ML) JARS
    2 teaspoons mustard seed (brown or black)
    2 teaspoons fennel seed
    2 teaspoons celery seed
    1 teaspoon coriander seed
    â…› teaspoon cayenne pepper
    2½ cups/600 ml distilled white vinegar
    2 cups/400 g granulated sugar
    5 pounds/2.3 kg plum or Roma tomatoes, peeled, cored, and chopped (see page 164 for peeling instructions)
    1 teaspoon salt
    In a dry skillet, toast together the mustard, fennel, celery, and coriander seeds over medium heat until they begin to pop and smell fragrant, about 3 minute. Pour the seeds into a small bowl and combine with the cayenne. Set aside.
    In a large pot, combine the vinegar and sugar and simmer over high heat until the sugar dissolves. Add the tomatoes and the seeds. Stir to combine and bring to a boil. Reduce heat to medium and cook, stirring often, until the tomatoes have reduced and developed a thick, spreadable consistency, about 1 to 1 ½ hours.
    After the chutney has cooked for approximately 45 minutes to 1 hour, prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml