Prep: 2-1/2 hours Process: 10 min.
4 half pints
Updated: Oct. 27, 2023
4 cups chopped onion (about 4 large)4 cups chopped fresh rhubarb2 cups white vinegar4-1/2 cups packed brown sugar1 tablespoon salt1 tablespoon ground ginger1 teaspoon ground allspice1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground mace1 teaspoon ground nutmeg1 teaspoon pepper1/4 teaspoon paprika1/8 teaspoon cayenne pepper
In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/4 hours or until slightly thickened.
Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
2 tablespoons: 131 calories, 0 fat (0 saturated fat), 0 cholesterol, 232mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 0 protein.