Recipe - Light Autumn Chutney

3 cup Tart Apples; finely chopped
3 One half cup Plums; finely chopped
1 cup Ripe Tomatoes; Finely
Chopped, peeled and seeded
One half cup Onion; finely chopped
One fourth cup Lemon Juice
1 tablespoon Lemon Rind; Grated
1 tablespoon Ginger Root; Grated
1 tablespoon Curry Powder
1 teaspoon Ground Cumin
3 Cloves Garlic; finely
chopped
4 One half cup Granulated Sugar
1 Box CERTO LIGHT Fruit Pectin
Crystals

MEASURE prepared fruit, lemon juice and spices into a large saucepan.
MEASURE sugar and set aside. COMBINE fruit pectin crystals with One fourth cup of
measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over
high heat and stir until mixture comes to a full boil. STIR in remaining
sugar. Continue to cook and stir over high heat until mixture comes to a
full rolling boil. Boil hard 1 minute, stirring constantly. Remove from
heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR
quickly into warm, sterilized jars filling up to One fourth inch from rim. SEAL
while hot with sterilized 2piece lids with new centres. Makes 8 cups Prep.
time: 30 minutes Cooking Time: 20 minutes

TIP: A food processor can be used to finely chop ingredients for this
chutney. Do not puree.

Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg

Posted to recipeludigest Volume 01 Number 194 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 04, 1997