1 C. Sugar

3/4 C. Cider

1/2 C. Water

1/2 tsp. Salt

1/2 tsp. minced Jalapeno Chile

1/2 tsp. Mustard Seeds

1/2 tsp. ground Cinnamon

1/2 tsp. ground Allspice

1/4 tsp. dried Red Pepper Flakes

1/4 tsp. ground Cloves

1/4 tsp. ground Nutmeg

4 C. Rhubarb, sliced into 1/2″ pieces

1 lg. Onion, chopped

1 C. sliced Pitted Dates

1/2 C. Golden Raisins

 

Wash 2 pint jars and keep hot until needed.  Prepare lisds as manufacturer directs.  In 4 quart non aluminum pan, combine first 11 ingredients (sugar through nutmeg).  Heat to boiling, reduce heat and simmer 5 minutes, stirring occasionally.  Add rhubarb and onion, cover and simmer over medium low for 35 minutes, stirring occasionally.  Add dried fruits and simmer for 20 minutes more, or until mixture is thick.  Ladle hot relish into hot jars, leaving 1/2″ head space.  Wipe jar rim with a clean damp cloth.  Attach lid.   Process in boiling water canner 15 minutes.