Spiced Apple Cranberry Chutney

I decided to work on a twist to one of the recipe in The Canning Kitchen cookbook since I love the flavor pairing of apple and cranberry. The  recipe is a chutney and it turned out amazing. For those of you that don't know the difference between a chutney and a jam most chutney's will have savory ingredients in the recipe like onions and garlic. Most all chutney's are made with some type of vinegar to increase the acidity. 

Spiced Apple Cranberry Chutney

2 lb sweet apples (fuji, honey crisp, gala)
1 1/2 lb sweet yellow onion, diced small
2 garlic cloves, crushed
2 cups brown sugar
1 cup dried cranberries
1 1/2 t. salt
1 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/2 t. cinnamon
3 cups cider vinegar

Preparation: Prepare 6 half pint lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Peel and core apples. Dice and add to heavy pot. 

Cooking: In a large stainless steel or enameled Dutch combine apples and yellow  onion. Cook over medium height 5 minutes just till soft. Stir in the garlic, brown sugar, cranberries, salt, cumin, coriander, cayenne, cinnamon, and vinegar.  Turn the heat to high and cook until the liquid comes to a boil. Lower the heat to medium stirring occasionally for 30 to 35 minutes, until thickened. Remove from the heat. 

Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar. Filling to 1/2" headspace. Remove air bubbles with a non-metallic utensil. Refill with liquid to fill to the correct headspace.  Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. 

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.