Instructions: Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Halve and pit the cherries. Place them in a large, non-aluminum pan and add the raisins, onion, vinegar, brown sugar, jalapeno chili, allspice, salt, ginger and pepper flakes. Stir over low heat until sugar dissolves, then bring the mixture to a boil over medium-high heat and cook for 3 minutes. Reduce the heat and simmer until the chutney thickens, about 20 minutes.

Ladle the chutney into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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