Ingredients

• 1.5 pounds apples - peeled , cored, and diced
• 1.5 pounds pears - peeled , cored, and diced
• 1 large yellow onion , minced
• 2 cups cider vinegar
• 1.5 cups white sugar
• 1.5 cups dried cherries
• 1 lemon , seeded and chopped
• 2 tablespoons yellow mustard seeds
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 0.5 teaspoons ground cloves

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep the jars warm until ready to fill.
2. 2 Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of cooking, stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove the empty jars from the canning pot. Using a wide-mouth funnel, carefully ladle chutney into the jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Check headspace again and add more chutney if necessary to bring to a 1/2 inch from the top.
4. 4 Wipe the rims, apply the lids and rings (not too tightly), and return the jars to the canning pot. Cover the pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove the lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store the sealed jars in a cool, dark place. Sealed jars are shelf-stable for at least 1 year.

Nutrition per serving