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In a heavy kettle or pot, combine dried cherries, sugar, lemon zest, lemon juice, cinnamon and allspice. Heat to boiling over high heat; reduce heat to medium. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in pears; return to boiling. Simmer, covered, for 10 minutes. Simmer, uncovered, about 5 minutes more or until cooking liquid barely covers fruit.
Ladle hot chutney into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to a boil). Remove jars from canner; cool on wire racks. (Or, ladle chutney into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store the chutney up to 2 weeks in the refrigerator or for up to 6 months in the freezer.)