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Canning recipe of the week: Spiced Honey Cherry Chutney

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Well from May to August is cherry season and seems a great reason to share this exciting recipe for honey cherry chutney! It is easy to make and will add some cherry zing to your table. If you have the jelly blues, chutney is great way to use fresh fruit and keep it interesting. It is like a spicy, savory cross between tart relish and sweet jam that you can use as a condiment at any meal not just breakfast. Cherry chutney goes well with pork, turkey and chicken and little half pint jars make great gifts! So here is how to make it…Spiced Honey Cherry Chutneyyield 4-5 pints or 9-10 half pints4 lbs cherries pitted and halved 1 1/2- C onion chopped1 to 1 1/2- C honey to taste 1 3/4- C apple cider vinegar1 C raisins chopped3 large cloves garlic minced1 lemon or lime zested and juiced 2 T freshly grated ginger or 1 T dry ginger1 T dry mustard2 t to 1 T salt start with the 2 tsp. and taste test at end of cooking1/2 to 2 tsp red pepper flakes to taste Add all the ingredients to a large pot (at least 6 qt.) and stir well. Bring
to a boil and then reduce the heat to cook at a soft boil. Stir often as the chutney reduces, cooking for about an
hour. It is ready when it’s reduced by 1/3 to 1/2 and has a thickened
consistency. While the chutney is cooking, prepare your canning jars, lids and pot. Wash and keep
jars warm. When
the chutney is reduced and thickened, turn the heat to low and ladle
the chutney into each prepared jar with a 1/2″ headspace. Wipe rims,
attach lids and process for 15 minutes in a boiling water canner.
Remove to a towel-lined surface and let sit for 12 hours before checking
seals, labeling. Store in a cool, dark place. I created a brand new “Homemade” sticker label that will go great with cherry and berry recipes!

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