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LOCATION: Recipes >> Preserving >> Apricot Date Chutney

Print this Recipe    Apricot Date Chutney

Apricot and Date Chutney

2 lbs dried apricots
2 1/2 cups pitted dates
3 cups brown sugar
1 1/2 cups seedless raisins
1 T mustard seed
1 T salt
2 t ginger
1 t coriander
2 cups white wine vinegar, 5% acidity
2 cups water

Soak apricots in water to cover for 30 minutes. Drain and place in
large saucepot. Chop dates and add to apricots. Add remaining
ingredients and simmer orver low heat, stirring frequently until
thick, about 1 hour. Ladle hot chutney into hot jars, leaving 1/4
inch headspace. Remove air bubbles with non-metallic spatula.

Process 10 minutes in BWB. Yield about 6 pints

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