Rhubarb Chutney

I have an abundance of rhubarb and find this makes a great chutney.

Grate zest from both oranges and set aside.

Cut oranges into sections and remove white membrane and discard and let orange sections drop into a bowl along with any juice.

Remove orange sections from bowl and chop coarsely.

Return to bowl along with any juice.

In a large non-reactive pot , , combine rhubarb , oranges including juice , onions , brown sugar , raisins and vinegar.

Tie mustard seeds , allspice and peppercorns in a cheese cloth bag and add to pot.

Bring to boil over medium heat , stirring constantly until sugar is dissolved.

Reduce heat to medium-low and simmer , uncovered for about 1 1 / 2 hours or until thickened , stirring frequently.

Remove spice bag and discard.

Prepare half-pint jars for canning.

Ladle chutney into prepared jars leaving 1 / 4 inch headspace.

Wipe tops of jars , and place lids and screw tops according to manufacturers instructions.

Process in boiling water bath for 10 minutes.

Remove jars from bath and let cool completely.

Lids should be.

oranges, fresh rhubarb, onions, light brown sugar, golden seedless raisins, apple cider vinegar, yellow mustard seeds, allspice, black peppercorns