Rhubarb and Orange Chutney
Yields about 4 lb
900g rhubarb, weighed after trimming
3 onions, peeled and chopped
2 oranges, grated zest and juice only
900g demerara sugar
900ml malt vinegar
1 tbsp mustard seeds
1 tbsp white peppercorns
1 level tsp ground allspice
Cut the rhubarb into 1" pieces and put in a large pan. Add the chopped onions, orange zest and juice, raisins, sugar and vinegar. Tie up the spices in a square of muslin and add it to the pan.
Bring to the boil and simmer until thick. It is thick enough when a spoon drawn through the chutney leaves its mark and does not immediately fill with excess liquid.
Put jars in the oven at a very low heat for 10 minutes.
Remove the muslin bag from the pan and fill the warm jars with hot chutney put the lids on at once.
Label and date. Store in a cool dark place and leave it to mature for 3 months.