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Spring Strawberry Chutney
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Spring strawberry and currant chutney adds a burst of flavor to creamy triple-creme cheese on a charcuterie board.
Ingredients:
  • 3 pounds strawberries, hulled and diced
  • 1 large red onion, minced
  • 2 cups cider vinegar
  • 1.5 cups white sugar
  • 1.5 cups dried currants
  • 3 tablespoons yellow mustard seeds
  • 2 teaspoons salt
  • 2 teaspoons crushed red pepper
  • 2 pods whole star anise
Instructions:
  • Place 6 empty half-pint jars on a rack in a large pot of water. Bring to a rolling boil, then keep jars warm on low heat until ready to fill.
  • In a wide, nonreactive 4-quart pot over high heat, combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise. Bring to a boil. Reduce heat to medium and simmer gently, stirring often. Cook until mixture thickens and a spoon dragged through leaves a trail that doesn't fill in immediately, about 1 hour. Stir frequently towards the end to prevent scorching. Remove from heat when done.
  • Process one jar at a time by taking out empty jars from the canning pot. Fill the jars using a wide-mouth funnel, making sure to leave 1/2 inch of headspace. Remove any air bubbles by gently stirring with a clean wooden chopstick. Check the headspace once more and top up with chutney to reach 1/2 inch from the top, as needed.
  • 1. Clean jar rims, gently place on lids and rings, and place jars back in the canning pot. Bring water to a vigorous boil, cover, and process for 10 minutes. Turn off the heat, uncover, and allow jars to sit in the cooling water for 5 minutes to aid in creating a tight seal.
  • Place the jars on a folded kitchen towel or wooden cutting board to cool completely. Check seals once cool. Refrigerate and enjoy any unsealed jars promptly. Store sealed jars in a cool, dark place for up to 1 year.

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