This month in the Food in Jars Food Mastery Challenge, we are featuring jellies and shrubs. I made Cherry Jelly, so I saved the actual cherries and used them in this chutney! Think about Easter and the Lamb and Mint Jelly combo you've always heard the hype about? How about Lamb (or pork loin, ham or chicken) and this Cherry~Apple Jalapeno Chutney?!?
Cherries strained from the jelly.
Since the cherries had already cooked down in the jelly,
I combined the other ingredients to cook down and soften.
... then I added the cherries.
Take out the cinnamon stick before canning.
It looks like this when it's finished.
You can see a bit of jalapeno sitting on top of an apple in the picture.
Cherry~Apple Jalapeno Chutney
1lb cherries, pitted, coarsely chopped
1 cup firmly packed light brown sugar
1 tart apple (such as Granny Smith), finely chopped
2 or 3 chopped jalapenos, or to taste
1/3 cup cider vinegar
3/4 teaspoon mustard seed
1/4 teaspoon allspice
1(4-inch) cinnamon stick
In 3-quart saucepan, combine all ingredients; stir to combine. Bring to a boil over high heat.
Reduce heat to medium-low; boil gently 50 to 60 minutes or until thickened, stirring occasionally. Remove and discard cinnamon stick. Cool at least 1 hour before serving.
Process in a boiling water bath for 15 minutes. Remove jars and allow to cool 24 hours on a towel on your kitchen counter-top. Store jars in the pantry up to one year. Opened jars need to be refrigerated.
