Fall Spiced Quince Chutney
This Fall Spiced Quince Chutney is a perfect blend of sweet, tangy, and warm autumn spices. With fresh quince as the star ingredient, it's simmered with a mix of rich spices like cinnamon, cloves, and ginger. The result is a hearty, flavorful chutney that's perfect for pairing with roasted meats, cheese boards, or spreading on warm bread. This chutney captures the essence of the season and makes a delicious homemade preserve for enjoying or gifting throughout the fall and winter months.
Equipment
- 1 large water bath canner.
- 1 large heavy-bottomed pot.
- 1 set of canning supplies
- 10 pint jars with lids and rings.
Ingredients
- 21 fresh quince, peeled and chopped.
- 1 large onion, chopped.
- 10-14 cups sugar.
- ½ cup lemon juice or white vinegar.
- 1 tbsp ginger.
- 1 tbsp cinnamon.
- 1 tbsp allspice.
- 1 tbsp cayenne pepper or chili flakes.
- 1 tbsp cumin.
- 1 tbsp coriander.
- ½ to 1 cup raisins.
Instructions
Prepare the Quince
- Start by peeling, coring, and chopping the quinces. Make sure to keep them consistent in size for even cooking.
Combine the Ingredients
- In a large pot, combine the chopped quinces, apples, onions, apple cider vinegar, brown sugar, and all spices. Stir well to mix everything together.
Simmer
- Bring the mixture to a boil over medium heat. Once boiling, reduce to a gentle simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the chutney thickens and the fruits are tender.
Adjust Flavor
- Taste the chutney and adjust the spices or sweetness if needed. You can add more vinegar for tang, sugar for sweetness, or spices to suit your preference.
Sterilize Jars
- While the chutney is simmering, sterilize your canning jars by boiling them in water for 10 minutes.
Fill Jars
- Once the chutney is ready, ladle it into the hot sterilized jars, leaving about ¼ inch of headspace.
Seal Jars
- Wipe the rims of the jars clean, place the lids on top, and screw on the metal rings until fingertip-tight.
Process In Water Bath Canner
- Process the filled jars in a boiling water bath for 35 minutes. Ensure the jars are covered by at least an inch of water.
Cool and Store
- Remove the jars and let them cool on a clean towel or rack. Check that the jars have sealed properly. Store sealed jars in a cool, dark place.
Serving Suggestions
- Enjoy your chutney with roasted meats, cheese boards, or as a spread on sandwiches.
Shelf Life
- Properly sealed chutney can last up to one year.