Apple Chutney
(Yields bout 4 half-pint jars)

1 cup prunes
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped

1. Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures directions: set aside. For canned chutney; fill water bath canner half full and heat to boiling.

2. Place prunes in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.

3. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currents, onions, and tomatoes.

4. Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.

5. Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes or refrigerate jars and use within 3 months.

Gingered Apple Chutney
(Yields 4or 5 8oz. jars)

1/2  lemon, very finely chopped
3 cups  chopped, skinned fresh tomatoes or drained, canned tomatoes
3 cups  chopped, peeled apples
1 cup  chopped onions
1 cup  seedless raisins
2 teaspoons  ground ginger
2 teaspoons  allspice
2 teaspoons  salt
1 1/2 cups  packed brown sugar
1 cup  cider vinegar
2 teaspoons  mustard seed

1. Combine all ingredients in a heavy skillet. Bring to boil and cook slowly, stirring frequently, for 2 hours. When done, the chutney will be a rich brown color and thick. 

2. Pack chutney into hot, sterilized jars, leaving half an inch of hedspace, and process in a boiling water bath for 10 minutes.

Dutch Apple Preserves

1 pound Granny Smith Apples (3-4 apples)
½ cup golden raisins
1-1/2 cups water
¼ cup bottled lemon juice
1 teaspoon ground cinnamon
¼ teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
½ teaspoon margarine
1 pouch Certo Fruit Pectin

1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.

2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.

3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)

4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.

5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.

6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).

 Apple Butter
(Yields about 5 half-pint jars)

4 pounds apples
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1 1/2 cups white sugar
1 cup packed brown sugar
1/2 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

1. Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars place clean jars and screw bands in a large pot of water, bring to a rolling and boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be sterilized in the boiling water bath canner. Prepare lids according to manufacturers directions.

2. Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar until fruit is soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.

3. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for processing.

4. Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5 minutes in a boiling water bath canner.

5. Remove jars; allow to cool completely before checking seals. Label and date each jar. Store in a cool place away from direct sunlight for up to one year.