In a large saucepan, combine the apples, sugar, rhubarb, water, and lemon juice over medium high heat. Bring to a boil, stirring frequently for 15 minutes.

Add in the cranberries, cinnamon, nutmeg, and vanilla. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.

Prepare four 8-ounce jars for canning.

Ladle the hot apple chutney into the hot jars, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace. Wipe rims cleans and center on the lids. Screw the bands to fingertip tight.

Process the jars in a boiling water canner for 10 minutes. Remove from heat and remove lid. Let sit for 5 minutes.

Remove from water and allow to cool for 24 hours. Check seals and store for 1 year.