Canadian Spiced Rhubarb and Onion Relish
This classic Canadian relish has been a favourite for home preserving since the early 1900s. It combines rhubarb and onions with brown sugar, cider vinegar, and a warming blend of spices including allspice, cinnamon, and cloves. The mixture is cooked until thick and jam-like, then sealed in jars using traditional canning methods. The recipe yields five 8 oz jars of a tangy, spiced condiment.
Ingredients
- 4 cups rhubarb, cut in 1/4 inch pieces
- 4 cups onions, finely chopped
- 2 cups cider vinegar
- 4 cups brown sugar, firmly packed
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon celery seed
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fresh ground pepper
Method
- Place all the ingredients into a preserving kettle and stir them together thoroughly. Bring the mixture to a boil, stirring often. Once boiling, reduce the heat to maintain a moderate, vigorous bubble, stirring frequently and skimming off any foam.
- Continue cooking the relish for about 40 to 60 minutes, until it turns a deep, rich brown colour and achieves a thick, smooth consistency similar to jam.
- Ladle the hot relish into sterilised, hot canning jars, leaving a 1/8 inch headspace. Soften new canning lids in boiling water. Tighten the lids on the jars, then invert each jar and return it upright. Allow the jars to cool on a rack. Once cool, check the seal has concaved. if not, refrigerate and use within a month.
- Alternatively, fill hot, clean jars leaving a 1/4 inch headspace. Wipe the jar rims, apply softened lids, and tighten. Place the jars on a rack in a boiling water bath canner, ensuring they are covered by 1 inch of water. Cover the canner, bring to a boil, and process for 15 minutes. Remove the jars, cool on a rack, and check the seals. This makes five 8 oz jars.
- Great Canadian Recipes Summer Berries.
Nutrition (per serving)
Sodium547400 mg
Recipe details
CategoryCanadian
AuthorOlha7397
