Categories: pickles, relish, salsa

Ingredients

• 4 1/2 lbs. firm ripe pears peeled and chopped
• 1 small green bell pepper, minced
• 1 cup raisins
• 4 cups sugar
• 1 cup crystallized ginger, chopped
• 3 cups white vinegar
• 1 cup water
• 1 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1 (3oz.) pkg. liquid pectin

Directions

1. Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
2. Pour hot chutney into hot sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process jars in boiling-water bath 5 minutes.

4. makes 11 (6oz.) jars.

5. Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.

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