-
6-1/2 cups/1625 ml chopped
rhubarb (about 2 lb/1kg. Trimmed)
-
5-1/2 cups/1375 ml coarsely
chopped cooking apples (about 1 ½ lb./750g.)
-
4-1/2 cups/1125 ml firmly packed brown sugar
-
1 tsp/5 ml whole cloves
-
2 tbsp/30 ml finely grated fresh ginger root
-
1 clove garlic, finely chopped
-
1 cup/250 ml raisins
-
1 tsp/5 ml salt
-
1 tsp/5 ml cinnamon
-
1-1/2 cups/375 ml vinegar
-
1/2 cup/125 ml water
In a large saucepan or preserving kettle, combine
rhubarb, apples and sugar; let stand for 1 hour. Wrap cloves in cheesecloth and secure with string; add spice bag to
fruit. Add remaining ingredients.
Bring to boil and cook, uncovered, until thick, about 1-1/2
hours, stirring frequently. Remove spice bag and remove from heat. Ladle into hot sterilized jars leaving 1/8 inch (3
mm.) headspace. Seal, cool and label. Store in cool, dry, dark place. Makes 9 cups (2.3 l.)
