I made this recipe with fresh raspberries and somehow forgot the raisins. Still, amazing! The flavors just pop! The colors are really pretty, but suffer some in the pressure canning process (becomes more brown than red/purple). I pressure canned this in half pint jars for 15 minutes at 15 lbs pressure. It might not need pressure canning, but I cannot measure the pH and err on the side of safety. This is great over cream cheese on bagels, or served with a rich cut of meat: pork roast, roast turkey or chicken.
I shall be using the Onion-Raspberry Jalapeno Chutney as my contribution to the "Jarred-Swap" at the Ontario Tapas Party, being held at Country Lady's Ponderosa on March 10. Excellent for my purpose, and for gifts... I shall be preparing several batches for our annual bake/preserves sale. Thanks again, Sharon 123