Combine the apples, peaches and red pepper, raisins, sugar, onion, vinegar, and ginger in a large stainless steel saucepan. Bring to a boil over high heat and lower the heat to boil gently, uncovered for 20 minutes or until fruit is thickening. Add lemon juice, nutmeg, cinnamon and sea salt. Stir mixture well and boil gently for another 5 minutes. Remove the hot jars from the canner and ladle the chutney into jars. Fill the jars within ½ inch of the rim. Place the lids on the jars and place the jars into the canner again. Adjust the water level so the jars are covered by water by 1 to 2 inches. Cover canner and return the water to a boil. Begin timing when the water returns to a boil. Boil jars for 20 minutes. Turn the heat off and remove the jars to a surface that is covered with several layers of newspaper or paper towel. Let cool for 24 hours. Check jar seals and tighten them. Label them with contents, date and store in a cool dark place.
