In a large nonreactive saucepan, stir together the vinegar and sugar. Blanch and peel the peaches, then halve them and remove the pits. Cut the peach halves into thick slices and add to the pan along with the apricots and cherries. Toss the fruit to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns, and anise seeds on a square of cheesecloth (muslin). Tie the corners together with kitchen string and add to the pan along with the orange zest and cinnamon sticks. Let stand at room temperature for 1 hour.
Have ready hot, clean jars and their lids.
Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until thickened and almost jamlike, about 1 hour and 15 minutes. Discard the cloth bag and cinnamon sticks.
Ladle the hot chutney into the jars, leaving
Process the jars for 15 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months.