Introduction: Orange, Fig and Sage Chutney
On a warm San Francisco Sunday we decided it was necessary to get some of our nice late Summer fruits canned up for the coming Fall. The chutney I ended up with is sweet and tangy, with a nice hint of sage, which is perfect with roast, especially pork.
Orange, Fig and Sage Chutney
3 to 4 pounds Oranges, sliced into 8 pieces each
1 lb granulated Sugar
1 basket Figs (about 14 figs), sliced in half
3 sprigs Sage, minced
1/4 cup Lemon juice
Rind of 1/2 Orange
2 cups water, or enough to cover
Make the Chutney:
Put all the ingredients into a large, heavy bottomed pan, making sure there is enough water to cover the fruit.
Set over a medium heat and bring to a boil.
Once the mixture boils, lower the heat to a simmer and stir regularly to keep it from sticking to the pan.
While you are stirring, press down on the orange pieces to release the juice.As soon as you are satisfied with the texture of your chutney (meaning it will be chunky, good for spreading on meats!), turn off the heat making sure that your jars/lids are ready to be filled.
Boil your jars and lids while the fruit is bubbling away in the other pan .
Take a large wide pan, fill with water, enough to submerge the jars and lids, and place on the heat to boil.
Once the water has boiled, lower to a simmer and keep the jars in the water for five minutes.When the chutney is ready, remove each jar and lid one by one onto a clean cloth, right side up, to keep them as sterile as possible.
Fill your jars and seal them:
Ladle chutney into each jar, filling up to the bottom of the neck of the jar, leaving headspace for the sealing to go well.
Wipe down the top of the jar to make sure nothing is sticky on the outside, so that you can seal the jars, and they can be opened again.Put the lid on and close it as tightly as you can.
Turn the jars upside down and leave to cool. This will seal the jars.
some people re-boil the filled jars, but I opt not to. if you want to, this is the time to do it!