Apple Pear Chutney

• 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

1. Prepare canner jars and lids.
2. 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.
3. 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.
4. 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.
5. Check lids and refrigerate any jars that aren't sealed.

tart apples, onions, brown sugar, canning salt, ground cinnamon, ground ginger, ground allspice, black pepper, cider vinegar

Taken from www.food.com/recipe/apple-pear-chutney-508901 (may not work)