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LOCATION: Recipes >> Preserving >> Pear Chutney

Print this Recipe    Pear Chutney

Makes about 5-1/2 cups or 6 (8 fl. oz.) jars.

3 cups prepared fruit (about 2 lb. fully ripe pears)
2/3 cup vinegar [I like to use cider vinegar]
1 cup raisins [I like to use 1/2 cup dark and 1/2 cup golden raisins]
1/3 cup chopped onion
1/4 cup slivered crystallized ginger
1 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon ginger
1 tablespoon salt
3-1/2 cups (1-1/2 lb.) granulated sugar
1/2 cup firmly packed light brown sugar
1 box Sure-Jell fruit pectin

Prepare Fruit: Peel and core about 2 pounds pears. Chop finely. Measure
3 cups into 6- or 8-quart saucepot. Add vinegar, raisins, onion, ginger,
spices and salt.

Make Chutney: Measure sugars and set aside. Mix fruit pectin into fruit
mixture in saucepot. Place over high heat and stir until mixture comes to
a full boil. Immediately add all sugar and stir. Bring to *a full roiling
boil* and *boil hard 5 minutes*, stirring constantly. Remove from heat and
skim off foam with metal spoon. Ladle quickly into hot sterilized jars,
filling to within 1/4 inch of top. Cover. Process in boiling water bath for
5 minutes.

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