Apple Pear Chutney - cooking recipe

Ingredients

5 cups tart apples, peeled and chopped
4 cups pears, peeled and chopped
1 1/2 cups onions, chopped
1 1/2 cups brown sugar, packed
1 teaspoon canning salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon black pepper, freshly ground
1 1/2 cups cider vinegar

Preparation

Prepare canner jars and lids.
In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
Check lids and refrigerate any jars that aren't sealed.