Thank you to Louise from Williamsferry House B&B for this recipe!
We really like rhubarb jam in this house, but with the huge amount of rhubarb we have …. there really is only so much jam you can make! I freeze some rhubarb. I’ve made rhubarb muffins. I’ve made rhubarb and coconut traybake… so it was good to get a chutney recommendation!
And sincere apologies – I forgot to take photographs while making this!
I reckon this amount makes about 12 jars.
Ingredients:
- 1.8 k rhubarb, chopped
- 450 g raisins
- 850 ml white malt vinegar, or cider vinegar
- 900 g sugar
- 5 cm piece ginger grated
- zest of 2 oranges
- juice of 2 oranges
- good pinch of ground mace (could use some allspice, cinnamon or nutmeg instead)
Method:
Put the rhubarb and raisins in a pan. Add 600 ml of the vinegar. Bring to the boil, then cover and simmer for 10 minutes until soft and thoroughly cooked.
Put the sugar in another saucepan and pour over the remaining vinegar. Place over gentle heat until the sugar has dissolved.
When the fruits are cooked, add the sugar and vinegar solution, grated ginger and orange rind, orange juice and mace.
Simmer uncovered for 30 – 50 minutes until thickened.
Pour into sterlized jars.
We had a little extra left over and had it with pork chops the other evening…. it was really tasty!
A Year In Redwood 
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