Raspberry-Onion Jalapeno Chutney

• 4 large onions, chopped
• 2 large red onions, chopped
• 1-1/2 cups packed brown sugar
• 1 cup raisins
• 1-1/4 cups cider vinegar
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons grated orange zest
• 2 teaspoons canning salt
• 4 cups fresh raspberries

1. In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through.
2. Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

onions, red onions, brown sugar, raisins, cider vinegar, balsamic vinegar, sugar, peppers, orange zest, canning salt, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-onion-jalapeno-chutney/ (may not work)