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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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This chutney pairs well with pork or curry dishes. Ingredients:
4 1/2 pounds firm ripe pears, peeled and chopped |
1 small green bell pepper, minced |
1 cup raisins |
4 cups sugar |
1 cup crystallized ginger, chopped |
3 cups white vinegar |
1 cup water |
1 1/2 teaspoons salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1 (3-ounce) package liquid pectin |
Directions:
1. Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
2. Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process jars in boiling-water bath 5 minutes.
4. Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.
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