Autumn Apple-Pear Chutney

Prepare the Jars: Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill. (Prep time: 15 minutes)

Combine and Simmer: In a wide, nonreactive 4-quart pot, combine the apples, pears, onion, cider vinegar, sugar, dried cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves. Bring to a boil over high heat. Once bubbling, reduce heat to medium and simmer gently, stirring frequently, until the mixture has thickened significantly and a spoon dragged through it leaves a trail that doesn't immediately fill in. (Simmer time: approximately 1 hour)

Stir Frequently: Toward the end of the cooking process, be sure to stir every minute or so to prevent scorching. Remove from heat when the chutney reaches the desired consistency.

Fill the Jars: Working with one jar at a time, remove the sterilized jars from the canning pot. Using a wide-mouth funnel, carefully ladle the hot chutney into the jars, leaving 1/2 inch of headspace at the top. Use a clean wooden chopstick or skewer to release any trapped air bubbles from the jars. Check the headspace again and add more chutney if needed to maintain the 1/2-inch gap.

Seal and Process: Wipe the jar rims clean with a damp cloth. Place the lids on the jars, and screw on the rings until fingertip-tight (not too tight). Return the filled jars to the canning pot. Ensure the jars are covered by at least 1 inch of water. Cover the pot and bring the water back to a rolling boil. Process for 10 minutes. (Processing time: 15 minutes)

Cool and Check Seals: Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes. This helps to ensure a good vacuum seal. Carefully remove the jars from the pot and place them on a folded kitchen towel or a wooden cutting board to cool completely. As the jars cool, you should hear a 'pop' sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid. If the lid flexes or pops, the jar is not properly sealed and should be refrigerated and consumed promptly. Properly sealed jars are shelf-stable for at least 1 year when stored in a cool, dark place.