Q: What’s better than fresh jam?
A: Fresh chutney

It’s no secret I’m a chutney fiend, and that my pomegranate chutney is probably my favorite creation. But pomegranates in America are scarce and precious, so today I opened the fridge in search of a new, local, summer chutney experience.

The result: ruby-red Strawberry Chutney, just in time for the Fourth of July.

Strawberry Chutney

Yields about 2 cups of chutney

1 very full cup of diced strawberries (about 5 large strawberries, more if yours are smaller)
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon lime juice
2 tablespoons honey
1 inch fresh ginger, peeled and grated
3/4 cup craisins or raisins
1/2 small onion, chopped very finely
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup granulated sugar
1 ounce fruit pectin (usually about half a packet)

In a large saucepan, add all ingredients except pectin and sugar. Measure the sugar and set aside.

Mix all the ingredients well, then add the pectin and immediately place on medium high heat. Stir and bring the mixture to a boil.

Once a boil has been reached, add all the sugar at once and keep boiling for about five minutes, stirring constantly.

Remove from heat and keep stirring for several minutes. Let cool and store in the fridge.

Goes great with toast, goat cheese & crackers, crepes, pancakes, sugar cookies…