I am finding that the simplest of flavors such as wines are really quite good in shifting a fruit jam or preserve into a great batch that has some depth. Just as in cooking only use wines that you would drink and enjoy in a glass by themselves.
A good fruit chutney has many benefits. It’s a secret serving of fruit, a piquant punch of flavor, and the ideal partner for a good cheddar cheese. And all that acid makes it ideal for water-bath canning.