An ideal partner for pork or turkey and makes a fabulous finish for a cheese tray.
Yield: ~ 6, half pint jars
Prep: 45 Minutes
Processing: 10 Minutes

Ingredients:
• 4 whole allspice 

• 1 cup white vinegar (5%)
• 1 cinnamon stick (~6 inches long, broken)
• 2 cloves garlic, finely chopped
• 10 cups sweet cherries, pitted and coarsely chopped
• ½ tsp salt
• 2 large apples, peeled, cored and chopped
• 1 cup lightly packed brown sugar
• 1 ½ cups finely chopped red or sweet onions
• 1 ½ cups raisins

Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
• Tie allspice and cinnamon stick in a square of cheesecloth, creating a spice bag.
Cook:
• In a large stainless-steel saucepan, combine cherries, apples, onions, vinegar, garlic, salt and
spice bag. Bring to a boil over medium-high heat and boil hard for 20 minutes, stirring frequently.
• Add brown sugar and stir to dissolve.
• Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon – about 20
minutes.
• Add raisins and return to boil, stirring constantly.
• Remove from heat. Discard spice bag.
Can:
• Ladle hot chutney into 1 hot jar at a time, leaving 1/2-inch head space. Remove air bubbles and
adjust headspace, if necessary, by adding hot chutney.
• Wipe rim clean with a damp paper towel or cloth. Center lid on jar. Screw band down until
resistance is met, then increase to fingertip tight.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 10 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for
5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids
for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool,
dark place.
 

Source:
https://ucanr.edu/sites/default/files/2021-05/351628.pdf