Roasted Garlic Chutney

4 heads garlic
3 cups tart apples, chopped (about 3 large)
3 cups peaches, peeled and chopped (about 5 medium)
1 cup onion, chopped
1 cup golden raisins
1/2 cup dried apricots, chopped
1 cup light brown sugar
1 1/2 cup cider vinegar
1/4 cup balsamic vinegar
1 Tbsp ginger, finely chopped
1/2 tsp. ground allspice
1/2 tsp. pickling salt
1/4 tsp. ground cloves

Wrap garlic in foil. Bake at 400 degrees F for 40 minutes or until soft.
Squeeze out garlic and chop finely.
In a large stainless steel pot, combine remaining ingredients.
Bring to a boil over high heat. Reduce heat and boil gently, uncovered for 25 minutes, stirring occasionally.
Add garlic and continue to cook another 7 minutes.
Meanwhile, fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Place lids in boiling water and boil 5 minutes to soften seal.
If using brandy, stir in and boil for 2 more minutes.
Ladle chutney into hot jars to within 1/2" of top rim. Remove air bubbles with a rubber spatula. Readjust headspace to 1/2".
Wipe jar rims to remove stickiness. Centre lids on jars and apply screwbands. Place jars in canner.
Cover canner and return water to a boil. Boil rapidly for 10 minutes. Remove jars and cool for 24 hours. Check seals, they should curve downwards.

Makes 7 - 250 mL jars

Adapted from "Orchard Chutney" in Put a Lid On It by E. Topp and M. Howard (Macmillan Canada)