Yesterday I spent the afternoon canning with a friend. We made raspberry jam and an apple onion chutney. Both recipes were from Williams Sonoma’s The Art of Preserving cookbook. They were relatively easy to make, not all that time consuming (2.5 hours to do both recipes) and quite tasty. If you’re going to do both, definitely start with the Raspberry Jam Recipe as raspberries need to soak in sugar for about 2 hours. Raspberry Jam Recipe Apple Onion Chutney 4 lbs of Apple, peeled, cored and chopped 2 cups of raisins 2 yellow onions diced 2 tbsp of butter 1 tbsp of olive oil 2 tsp of ground cloves 3 tbsp of fresh Mint – chopped 1 tbsp of fresh chives – chopped 4 pieces of lemon zest about 2 inches long and 1/2 inch in width 1 cup of brown sugar In a large pot, warm up the butter and olive oil, once heated add in the onions and cook for about 15 minutes. In the mean time, in another smaller pot put the …