Plum-Pear-Cranberry Chutney |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Good with pork or poultry, and for gift giving. Ingredients:
5 lbs plums |
3 medium fresh pears, peeled, cored and sliced |
1 cup cranberries (fresh or frozen-no need to thaw) |
1/2 cup green pepper, seeded and finely chopped |
1 1/2 cups raisins |
4 cups granulated sugar |
1 cup crystallized ginger, chopped |
3 cups white vinegar |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon whole allspice |
1/2 teaspoon whole cloves |
3 sticks cinnamon, three-inches each |
Directions:
1. Do not peel plums. Slice in half and remove pit.
2. In a large flat-bottom, non-aluminium kettle, stir together all ingredients except allspice, cloves and cinnamon. Tie these in a square of double-thick cheesecloth and add to mixture.
3. Heat mixture to boiling, stirring frequently. Reduce heat. Simmer 2 hours, stirring frequently, until chutney is thick and syrupy. Remove spice bag and discard.
4. Thirty minutes before end of cooking, prepare 1/2 pint jelly jars. Preheat oven to 250°F Wash jars in hot soapy water and rinse. Place on oven rack and keep warm until ready to fill.
5. Bring water in canner to a boil.
6. Using a ladle, fill jars to 1/4 inch of top. Wipe rims clean with a damp, clean cloth. Put lid on jar and tighten ring. Place jars in lifter rack and process in boiling water for 10 minutes. Remove jars to a wire rack and cool completely. Lids should pop. If any do not pop, store in refrigerator and use within a coouple of weeks.
7. Store sealed jars in a dark, cool place. Label with date.
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