Apple Lavender Chutney Makes 12 half-pint jars with some extra for sampling
Mix together in a heavy-bottomed pot: 18 cups [censored] organic apples, peeled, cored and cut into 1"
chunks 6 cups granulated sugar 1 Tbsp. salt 3 cups sliced crystallized ginger 2 cups apple cider
vinegar 2 Tbsp. Garam Masala 4 3-inch pieces cinnamon stick 2 lemons, thinly sliced 2 Tbsp. dried
Lavender flowers or 4 Tbsp. fresh
Bring to a boil over medium heat, stirring until sugar is dissolved. Cook down on medium-low heat
until mixture is thick. Stir frequently, especially towards the end, to prevent sticking and
burning. Add lavender during last 5 minutes of cooking Ladle into hot, sterilized canning jars.
Seal. Process in boiling water bath for 10 minutes. Remove from canner and cool in a place free from
drafts for 24 hours. Label and store for at least one month to develop flavors. I like lots of
ginger, but various quantities can be altered to suit your own taste.
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