Apricot Chutney — Bernardin
Official Bernardin home-canning recipe for a mellow-spiced apricot chutney processed in a boiling-water canner.
Ingredients
- 3 cups dried apricots about 1.2 lb (525 g)
- 3 cups boiling water
- 2 medium onions finely chopped
- 2 tart apples peeled, cored and finely chopped
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 4 cloves garlic minced
- 1 1/2 cups cider vinegar
- 1/2 cup raisins
- 2 tbsp fresh gingerroot finely chopped
- 2 tsp mustard seed
- 1 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp black pepper
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
Equipment
- Boiling-water canner
- Canning jars Seven 250 ml jars
Directions
- Place seven clean 250 ml mason jars on a rack in a boiling-water canner. Cover with water and heat to a simmer. Wash lids in hot soapy water, dry, and set aside.
- Combine all ingredients in a large stainless-steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, until thickened, about 45 minutes.
- Ladle chutney into a hot jar, leaving 1/2-inch (1 cm) headspace. Remove air bubbles, adjust headspace, wipe the rim, and apply the lid fingertip-tight. Repeat for remaining jars.
- Ensure jars are covered by at least 1 inch (2.5 cm) of water. At altitudes up to 1,000 ft (305 m), process for 10 minutes after the water returns to a full rolling boil. Apply the source’s altitude adjustment above 1,000 ft.
- Turn off heat, remove the canner lid, wait 5 minutes, then remove jars without tilting. Cool upright and undisturbed for 24 hours. Check seals, remove bands, label, and store in a cool dark place.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Safety status: tested manufacturer recipe. Follow Bernardin’s specified ingredient proportions, 1/2-inch headspace, 250 ml jar size, and altitude-adjusted boiling-water processing. Source accessed September 11, 2026.
Exact source: https://www.bernardin.ca/recipes/en/apricot-chutney.htm