- Yield 4 pieces
- 3 pounds apples
- 2 pounds thin-skinned pears, such as Bartlett or Anjou (about 5 to 6 pears)
- 3 cups dark raisins
- 2 cups chopped yellow onion (about 2 medium onions)
- 1 lemon, seeded and finely minced with peel
- 2 1/2 cups apple cider vinegar
- 4 cups light brown sugar
- 2 tablespoons mustard seed
- 3 whole cloves
- 2 cinnamon sticks
- 2 teaspoons red pepper flakes
- 5 garlic cloves, chopped
- 1 (3-inch) piece fresh ginger, peeled and grated
- Combine all ingredients in a large pot, stir to combine, and bring to a vigourous boil. Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 2 hours.
- After the chutney has cooked for approximately 1 1/2 hours, prepare a boiling water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and bring to a simmer over very low heat.
- When the chutney is finished cooking, remove the cinnamon sticks and discard. Ladle the chutney into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
Recipe reprinted with permission from Marisa McClellan’s Food in Jars (Running Press, 2011).