This weekend’s canning adventure was Apple Rhubarb Chutney from the Ball Complete Book of Home Preserving. I used Twenty Oz and Wagener apples from the CSA.
It smelled absolutely divine while cooking. I think chutney is a bit of a misnomer – there’s no truly savory component. I’m thinking it’ll go well with oatmeal, so if that pans out, I may be making this in bulk in the future.