Sterilize your jars and lids by boiling them in water for 10 minutes. Keep them hot until you're ready to fill them.

In a saucepan, combine the apples, sugar, water, lemon zest and juice, and rhubarb.

Bring the mixture to a boil over medium-high heat, stirring often. Then, reduce the heat and cook at a low boil, again, stirring often, for about 15 more minutes.

Add the cranberries, nutmeg, and cinnamon. Continue to boil gently, stirring often, until the chutney is thick enough to mound up on a spoon, or about 15 minutes. 

When your chutney is ready, ladle it into the hot jars, leaving 1/2 inch of headspace at the top. 

Use a bubble remover tool to remove any air bubbles and adjust the headspace as necessary by adding more chutney.

Wipe the rims of the jars with a clean, damp cloth to remove any residue, which can interfere with the seal. 

Place the lids on the jars and tighten the rings finger-tight, which means just tight enough to hold the lid in place without being too hard to remove.

Now it's time to process the jars. Place them in the canner using a jar lifter, making sure they're fully immersed in the water, and the water level is at least 1 inch above the jars. Bring the water to a boil and process the jars for 10 minutes (or 15 minutes above 6,000 feet in elevation).

After the 10 minutes have passed, turn off the heat and remove the canner lid. Let the jars sit in the hot water for five more minutes to cool a bit.

Remove the jars from the canner using a jar lifter and place them on a towel to cool completely. As they cool, you may hear a popping sound, which means the lids have sealed properly. Don't touch or disturb the jars until they're completely cool.

Label the jars with the contents and date, then store them in a cool, dry place away from sunlight.