Sweet-Spiced Apple Chutney

Ingredients

Instructions

1. 1Wash 5 half-pint or pint canning jars in hot soapy water or the dishwasher, keep them hot until filling, and simmer new lids in hot water per the manufacturer's instructions.
2. 2Combine the chopped apples, onion, raisins, brown sugar, cider vinegar, ginger, cinnamon, allspice, red pepper flakes, and salt in a large heavy pot.
3. 3Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered, stirring often, for 35 to 45 minutes until the mixture is thick and glossy and mounds on a spoon with no pooling liquid, the visual cue that it has reduced enough.
4. 4Ladle the hot chutney into the hot jars, leaving 1/2 inch of headspace.
5. 5Remove air bubbles with a nonmetallic spatula, add more chutney if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
6. 6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes starting at a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7. 7Turn off the heat, let the jars sit 5 minutes, then remove to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
8. 8Press the center of each lid to confirm it is sealed and does not flex, remove the bands, wipe the jars, and label with contents and date.
9. 9Store sealed jars in a cool, dark place for up to 1 year, and refrigerate after opening, using within about 3 weeks.
10. 10Do not reduce the vinegar or sugar, since the vinegar's acidity is what makes this chutney safe for boiling-water processing.