LOCATION: Recipes >> Preserving >> Pear Chutney
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
