Autumn Apple Pear Chutney

Follow our step-by-step guide on how to make Autumn Apple Pear Chutney.

1. Step 1

   To start your canning adventure, set up your workspace by placing six empty half-pint jars in a large pot filled with water.

2. Step 2

   Cover the pot and bring it to a lively boil, then lower the heat to keep the jars warm while you prepare your delicious chutney.

3. Step 3

   In a spacious, nonreactive 4-quart pot, mix together diced apples, pears, minced onion, cider vinegar, white sugar, dried cherries, chopped lemon, yellow mustard seeds, salt, and a blend of spices including ground cinnamon, ground ginger, ground allspice, and ground cloves.

4. Step 4

   Stir this delightful mixture and bring it to a boil over high heat.

5. Step 5

   Once it’s bubbling away, reduce the heat to medium and let it simmer gently.

6. Step 6

   Remember to stir often, especially as it thickens—this should take about an hour.

7. Step 7

   You’ll know it’s ready when a spoon dragged through the mixture leaves a trail that doesn’t fill in right away.

8. Step 8

   As you near the end of cooking, stir more frequently to avoid any scorching.

9. Step 9

   When the chutney has reached the perfect consistency, remove the pot from the heat.

10. Step 10

    Now, it’s time to fill your jars! Carefully take one jar from the canning pot and, using a wide-mouth funnel, ladle the chutney into it, leaving about half an inch of space at the top.

11. Step 11

    To ensure there are no pesky air bubbles, use a clean wooden chopstick to gently poke around the edges and check the headspace again, adding more chutney if needed.

12. Step 12

    Wipe the rims of the jars with a clean cloth, then place the lids and rings on top—just snug enough, but not too tight.

13. Step 13

    Return the jars to the canning pot, cover it, and bring the water back to a rolling boil.

14. Step 14

    Process the jars for ten minutes to seal in all that flavor.

15. Step 15

    Once the time is up, turn off the heat, remove the lid, and let the jars sit in the cooling water for five minutes.

16. Step 16

    This little step helps create a good vacuum seal.

17. Step 17

    Carefully transfer the jars to a folded kitchen towel or a wooden cutting board to cool completely.

18. Step 18

    After they’ve cooled, check the seals—any jars that haven’t sealed properly should be refrigerated and enjoyed soon.

19. Step 19

    The sealed jars can be stored in a cool, dark place and will stay fresh for at least a year, ready to bring a burst of flavor to your meals whenever you need it.

20. Step 20

    Enjoy your homemade chutney and the satisfaction of your canning success!.