For young people aiming to work in the medical industry, check out this bento box-style meal that is simple to prepare. Among other things, this first aid pack includes tablets that change into dinosaurs, delicious rolls of gauze, splints, and aspirin.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs |
| Servings: | 24 |
| Yield: | 6 half-pint jars |
Ingredients
- 3 pounds strawberries, hulled and diced
- 1 large red onion, minced
- 2 cups cider vinegar
- 1 ½ cups white sugar
- 1 ½ cups dried currants
- 3 tablespoons yellow mustard seeds
- 2 teaspoons salt
- 2 teaspoons crushed red pepper
- 2 pods whole star anise
Instructions
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn’t fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Reviews
This tasted like sour mustard seed chutney. I’ve made a lot of chutneys and I have no clue why this didn’t really taste like strawberries. It was a lot of wasted time and food.