by nonreactivepan
nonreactivepan's Notes:
Expand3 to 4 pounds Oranges, cut into 8 pieces each Ask a question about this ingredient
1 pound Granulated Sugar Ask a question about this ingredient
14 Figs, cut in half Ask a question about this ingredient
3 sprigs Sage, minced Ask a question about this ingredient
1/4 cup Lemon Juice Ask a question about this ingredient
1/2 the rind of an Orange, grated Ask a question about this ingredient
2 to 3 cups Water, or enough to cover the fruit Ask a question about this ingredient
Put all the ingredients into a large, heavy bottomed pan, making sure there is enough water to cover the fruit.
Ask a question about this stepSet over a medium heat and bring to a boil.
Ask a question about this stepOnce the mixture boils, lower the heat to a simmer and stir regularly to keep it from sticking to the pan.
Ask a question about this stepWhile you are stirring, press down on the orange pieces to release the juice.
Ask a question about this stepAs soon as you are satisfied with the texture of your chutney (meaning it will be chunky, good for spreading on meats!), turn off the heat making sure that your jars/lids are ready to be filled.
Ask a question about this step7 to 8 4 oz canning jars and lids Ask a question about this ingredient
Boil your jars and lids while the fruit is bubbling away in the other pan . Take a large wide pan, fill with water, enough to submerge the jars and lids, and place on the heat to boil.
Ask a question about this stepOnce the water has boiled, lower to a simmer and keep the jars in the water for five minutes.
Ask a question about this stepWhen the chutney is ready, remove each jar and lid one by one onto a clean cloth, right side up, to keep them as sterile as possible.
Ask a question about this stepFill your jars and seal them: Ladle chutney into each jar, filling up to the bottom of the neck of the jar, leaving headspace for the sealing to go well.
Ask a question about this stepWipe down the top of the jar to make sure nothing is sticky on the outside, so that you can seal the jars, and they can be opened again.
Ask a question about this stepTurn the jars upside down and leave to cool. This will seal the jars. some people re-boil the filled jars, but I opt not to. if you want to, this is the time to do it!
Ask a question about this stepOnce you hear a pop, put the lids on and close it as tightly as you can.
Ask a question about this stepBeautiful photo!
love your profile, can't wait to see more recipes! thanks for the comment.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
thanks very much!!