Rhubarb Chutney

4 c Diced fresh or frozen rhubarb
2 c Diced peeled apples
1 Orange
1 Lemon
2 c Packed brown sugar
1 c Raisins
1 c Currants
1/2 c Diced candied citron
1/2 c Apple juice
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1/4 ts Salt

Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: About 6 half-pints

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