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Apricot and Date Chutney

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Ingredients
  • 2 pounds dried apricots
  • 2 1/2 cups pitted dates
  • 3 cups brown sugar
  • 1 1/2 cups seedless raisins
  • 1 T mustard seed
  • 1 T salt
  • 2 t ginger
  • 1 t coriander
  • 2 cups white wine vinegar, 5% acidity
  • 2 cups water
Instructions

Soak apricots in water to cover for 30 minutes. Drain and place in large saucepot. Chop dates and add to apricots. Add remaining ingredients and simmer orver low heat, stirring frequently until thick, about 1 hour. Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Remove air bubbles with non-metallic spatula. Process 10 minutes in BWB. Yield about 6 pints

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