Gooseberry Chutneyby Rory
This Chutney recipe took First Place at the Iowa State Fair!
In a double cheesecloth, tie allspice, cinnamon, and cloves together; hit bundled spice bag a couple of times with a rolling pin to release flavor.
In a large Dutch oven, stir together brown sugar, vinegar, water and salt along with the spice bag. Cover and bring mixture to a boil over high heat. Reduce heat to low and simmer, uncovered, for 5 min.
Add gooseberries and grated nutmeg, and return mixture to a boil. Reduce heat and simmer, stirring frequently. Adjust heat so that sauce bubbles gently, until chutney has thickened and the gooseberries are tender; about 45 min.
Remove spice bag, pressing any remaining juices from the cheesecloth back into pan; discard the cooked spices.
Pour into sterilized 8 oz canning jars, leaving 1/2 in headspace. Wipe jar rims and top jars with lids and bands. Place closed jars in prepared water canner and boil 10 min. Remove jars to wire rack and cool completely.