Ingredients for Sweet Cherry Chutney
- 4 cups pitted sweet cherries
- Dark Brown Sugar
- 1/4 teaspoon ground allspice
- White Vinegar
- Corn Syrup
- 1/2 cup raisins
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How to Make Sweet Cherry Chutney
- Combine 4 cups pitted sweet cherries, 2 cups granulated sugar, 1 cup apple cider vinegar, 1/2 cup water, 1/4 cup chopped red onion, 1/4 cup chopped crystallized ginger, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large stainless steel or enamel pot.
- Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce the heat to a gentle boil, stirring frequently to prevent sticking. Continue to cook, stirring occasionally, until the chutney has thickened considerably, about 60 minutes. The chutney should coat the back of a spoon.
- Stir in 1/2 cup raisins and continue to boil for 5 more minutes.
- Remove from heat and let cool slightly (about 10 minutes). Skim off any foam that has formed on the surface.
- Ladle the hot chutney into clean, sterilized half-pint jars, leaving 1/2 inch headspace at the top of each jar.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude if necessary (consult a canning guide for precise instructions).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
356g
Fat
0g
Carbs
35g
