Pears and ginger are a match made in heaven in this delicious spiced chutney. Great for kitchen gifts any time of the year.
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 10 cups (5 pounds) peeled, sliced, firm, ripe pears
- 1/2 cup finely chopped green bell peppers
- 1-1/2 cups seedless raisins
- 4 cups sugar
- 1 cup chopped crystallized ginger
- 3 cups cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon whole allspice berries
- 1/2 teaspoon whole cloves
- 3 cinnamon sticks (2 inches long)
Preparation:
Place the pears, peppers, raisins, sugar, ginger, vinegar, and salt in a saucepan.
Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon.
Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices.
Ladle into hot, sterilized jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.
Yield: About 10 half-pints
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.
Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon.
Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices.
Ladle into hot, sterilized jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.
Yield: About 10 half-pints
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.
