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Autumn Apple-Pear Chutney
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Fall-inspired chutney with spiced apples, pears, and dried cherries pairs perfectly with roasted root veggies.
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 teaspoon ground cloves
Instructions:
  • Place 6 empty half-pint jars on a rack in a large pot of water. Bring to a vigorous boil, then simmer on low to keep jars warm until you're ready to fill them.
  • In a large nonreactive pot, combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves. Bring to a boil over high heat. Reduce to medium heat and simmer, stirring frequently, until the mixture thickens and a spoon leaves a trail that doesn't fill in immediately when dragged through, about 1 hour. Stir every minute towards the end to avoid scorching. Remove from heat.
  • Take out empty jars from the canning pot. Fill each jar with jam using a wide-mouth funnel, leaving 1/2 inch of space at the top. Remove air bubbles using a wooden chopstick. Top off with more chutney if needed to reach 1/2 inch from the top.
  • After wiping the jar rims, gently secure the lids and rings, then place the jars back into the canning pot. Allow the water to come to a rolling boil, and process for 10 minutes. Turn off the heat, uncover the pot, and let the jars sit in the cooling water for 5 minutes to promote a proper vacuum seal.
  • Place jars on a folded kitchen towel or wooden cutting board to cool completely. Check seals and refrigerate any unsealed jars. Store sealed jars in a cool, dark place for up to a year.

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