Ingredients
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3 pounds strawberries, hulled and diced
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1 large red onion, minced
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2 cups cider vinegar
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1 ½ cups white sugar
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1 ½ cups dried currants
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3 tablespoons yellow mustard seeds
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2 teaspoons salt
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2 teaspoons crushed red pepper
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2 pods whole star anise
Directions
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Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
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Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
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Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
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Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
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Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts (per serving)
106 | Calories |
1g | Fat |
25g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 106 | |
% Daily Value * | |
Total Fat 1g | 1% |
Sodium 197mg | 9% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 22g | |
Protein 1g | 2% |
Vitamin C 34mg | 38% |
Calcium 28mg | 2% |
Iron 1mg | 4% |
Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.