Start by sterilizing your jars and lids. Wash everything in hot soapy water, then place the jars upright in a 225 degree oven for at least ten minutes. Boil the lids in a small medium saucepan of water for five minutes and keep them warm until you are ready to fill. Sterilized jars are essential for safe preserving and a long shelf life.

Combine apple and pear cubes with the onion and dates in a large bowl and toss to mix. Transfer everything to a large saucepan or preserving pan. Add the apple cider vinegar, brown sugar, ginger, cinnamon, nutmeg, cloves and salt. Stir until the sugar begins to dissolve and the fruit is well coated.

Set the pan over high heat and bring the mixture to a boil, stirring occasionally. Once it reaches a full boil, reduce to medium heat and let it simmer, uncovered, for one hour. Stir every fifteen minutes or so to make sure nothing sticks on the bottom of the pan.

The finished product should have the consistency of jam. Thick, glossy, holding its shape on a spoon. If it still looks loose at the hour mark, give it another ten to fifteen minutes. Every stove is different.

Let the chutney cool slightly before ladling into your prepared jars. Run a thin knife or skewer along the inside edge of each jar to release any air bubbles before sealing. It will keep in the refrigerator for up to three weeks, or you can process the jars in a hot water bath for longer shelf life.