Sour Cherry Chutney

Next time you serve ham try this fantastic chutney with it.

• Ready In: 1 hr 10 mins
• Yields: 4-5 half pints

Ingredients

• 6  cups  chopped pitted sour cherries (Tart)
• 1 1⁄2 cups  finely chopped red onions
• 2 1⁄2 cups  packed light brown sugar
• 1  tablespoon dry mustard
• 1  teaspoon pickling salt
• 1⁄4 teaspoon  freshly ground black pepper
• 1⁄4 teaspoon ground cloves
• 1  cup cider vinegar

Directions

1. Prepare jars, lids and bands.
2. In a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. Bring to a boil over medium heat, stirring often.
3. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
4. Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles. Adjust headspace if needed. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
5. NOTE: If using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. Reduce brown sugar by 2 tablespoons.