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Raspberry-Onion Jalapeno Chutney

Sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of cream cheese or over grilled chicken.—Jo-Anne Cooper, Camrose, Alberta

28 ServingsPrep: 45 min. Process: 15 min.

Ingredients

4 large onions, chopped
2 large red onions, chopped
1-1/2 cups packed brown sugar
1 cup raisins
1-1/4 cups cider vinegar
1 cup balsamic vinegar
1/2 cup sugar
2 jalapeno peppers, seeded and chopped
2 tablespoons grated orange peel
2 teaspoons canning salt
4 cups fresh raspberries

Directions

In a Dutch oven, bring the first 10 ingredients to a boil. Reduce
heat; simmer, uncovered, for 25-30 minutes or until thickened,
stirring occasionally. Stir in raspberries; heat through.
Remove from the heat. Ladle hot mixture into hot half-pint jars,
leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust
lids. Process for 15 minutes in a boiling-water canner. Yield: 7
half-pints.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is

2 of 2

Raspberry-Onion Jalapeno Chutney (continued)

Editor's Note: for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts: 1/4 cup equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, 178 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.