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LOCATION: Recipes >> Preserving >> Pear Chutney 01

Print this Recipe    Pear Chutney 01

FRESH 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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