Simply Delicious Cherry Chutney

By Hklbrries

Serve this chutney with pork or alongside a cheese tray. The chutney thickens as the moisture evaporates, so you may need to gradually reduce the heat to maintain a boil while preventing scorching. After canning, let chutney rest two or three weeks before serving to let the flavors meld.

Ingredients

• 4 1/2 tsp whole allspice
• 1 cinnamon stick (about 6 inches), broken
• 10 cups tart or sweet cherries, pitted and coarsely chopped
• 2 large apples, peeled, cored and chopped
• 1 1/2 cups finely chopped red or sweet onions
• 1 cup white vinegar
• 2 cloves garlic, finely chopped
• 1/2 tsp salt
• 1 cup lightly packed brown sugar
• 1 1/2 cups raisins

Preparation

Step 1

Tie allspice and cinnamon stick in a square of cheesecloth, creating a spice bag.

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, stirring frequently, for 20 minutes. 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 a boil, stirring constantly. Remove from heat. Discard spice bag.

Meanwhile, prepare a hot water canner. Wash 4 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.

Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch head space. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).