Ingredients
12 cups finely chopped fresh or frozen rhubarb1 medium onion, chopped2 cups sugar1 cup cider vinegar1 teaspoon salt1 teaspoon ground cloves1 teaspoon ground allspice1/4 teaspoon paprika1 teaspoon ground cinnamon
Preparation
Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly.
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving
