Strawberry Chutney for Spring

Follow our step-by-step guide on how to make Strawberry Chutney for Spring.

1. Step 1

   To start your canning adventure, set up your workspace by placing six empty half-pint jars in a large pot filled with water.

2. Step 2

   Cover the pot and bring it to a lively boil, then lower the heat to keep the jars warm while you prepare your delicious chutney.

3. Step 3

   In a spacious, nonreactive 4-quart pot, mix together diced strawberries, minced onion, cider vinegar, white sugar, dried currants, yellow mustard seeds, salt, crushed red pepper, and whole star anise.

4. Step 4

   Turn up the heat and bring this vibrant mixture to a boil.

5. Step 5

   Once it’s bubbling away, reduce the heat to medium and let it simmer gently.

6. Step 6

   Stir frequently, especially as it thickens over the next hour, to prevent any sticking or scorching.

7. Step 7

   When the chutney reaches a lovely thick consistency, take the pot off the heat.

8. Step 8

   Now, it’s time to fill those jars! Carefully take one jar from the canning pot and, using a wide-mouth funnel, ladle in the chutney, leaving about half an inch of space at the top.

9. Step 9

   To ensure there are no pesky air bubbles, use a clean wooden chopstick to gently poke around the edges and check the headspace again, adding more chutney if needed.

10. Step 10

    Wipe the rims of the jars with a clean cloth to ensure a good seal, then place the lids and rings on top, tightening them just enough to hold them in place.

11. Step 11

    Return the jars to the canning pot, cover it, and bring the water back to a rolling boil.

12. Step 12

    Process the jars for ten minutes to seal in all that flavor.

13. Step 13

    Once the time is up, turn off the heat and carefully remove the pot lid.

14. Step 14

    Let the jars sit in the cooling water for five minutes; this little step helps create a perfect vacuum seal.

15. Step 15

    Gently transfer the jars to a folded kitchen towel or a wooden cutting board to cool completely.

16. Step 16

    After they’ve cooled, check the seals—any jars that haven’t sealed properly should be refrigerated and enjoyed soon.

17. Step 17

    Store your beautifully sealed jars in a cool, dark place, and you’ll be delighted to know they’ll stay fresh for at least a year.

18. Step 18

    Enjoy the fruits of your labor and the delightful flavors of your homemade chutney!.