Quince Chutney


8 cups peeled, cored, diced quinces
3/4 cup orange juice, freshly squeezed (with pulp, seeds removed)
2 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
2 teaspoons orange zest
1 medium onion, finely chopped
2 cloves garlic, crushed
1 cup golden raisins
1 cup raisins or currants
3 cups brown sugar
1 1/2 cups white wine vinegar
1/4 cup yellow mustard seeds
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 cup finely chopped preserved ginger


In a large non-reactive stockpot, combine all ingredients, except preserved ginger, with 1 1/2 cups water.

Bring mixture to a boil, and then reduce heat to simmer. Cook approximately 45 minutes or so, stirring occasionally. Most of the liquid should have evaporated and the mixture thickened. Add preserved ginger and cook for 5 more minutes.

Spoon hot chutney into sterilized jars and seal while hot. After sealing, place jars in hot water bath for 10 minutes.

Chutney should be stored for two weeks before serving to allow flavors to mellow. Store chutney in cool dark place. Refrigerate after opening.

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