| Servings |
500ml jars
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Ingredients
- 4 cups rhubarb cut in 1/4 inch pieces
- 4 cups onion finely chopped
- 2 cups cider vinegar
- 4 cups brown sugar firmly packed
- 1 tsp salt
- 1 tsp ground allspice
- 1/8 tsp cayenne pepper
- 1/2 tsp celery seed
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp fresh ground pepper
Ingredients
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Instructions
- Combine the ingredients in a preserving pot. Stir well. Bring to the boil, stirring frequently, over medium heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum. Must stir regularly – it catches very easily , especially after about 20 minutes onwards!
- When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready when this happens (after about 40 to 60 minutes).
- Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften.
- Fill each jar with jam, jelly or relish, leaving a 1/8 inch headspace. Immediately screw the lid on tightly. Set to cool on a rack.
- When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
- Another method is--pour jam or jelly or relish into hot, clean jars, leaving a 1⁄4 inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. If this method is used then the jars can be stored unopened in a cool dark place for up to a year.
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