Pear Chutney
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Ingredients
4 ½ pounds hard, ripe pears, peeled and chopped
1 small green bell pepper, minced
1 cup raisins
4 cups sugar
1 cup crystal ginger, chopped
3 cups white vinegar
1 cup of water
1 ½ teaspoons salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pack of liquid pectin (3 oz.)
To make
This chutney goes well with pork or curry dishes.
In a large roasting pan, bring the first 12 ingredients to a boil. Reduce the heat and simmer, stirring occasionally, for 2 hours or until the pear is tender. Add the liquid pectin; bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and use a metal spoon to remove the foam.Pour the hot chutney into the hot sterilized jars, filling each one 1/4-inch from the top; wipe the edges of the jars. Immediately cover with metal lids and twist the strips.Keep the jars in a boiling water bath for 5 minutes.Note: If the chutney is not processed in a water bath, you can store the closed jars in the refrigerator for up to 1 week.
In a large roasting pan, bring the first 12 ingredients to a boil. Reduce the heat and simmer, stirring occasionally, for 2 hours or until the pear is tender. Add the liquid pectin; bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and use a metal spoon to remove the foam.Pour the hot chutney into the hot sterilized jars, filling each one 1/4-inch from the top; wipe the edges of the jars. Immediately cover with metal lids and twist the strips.Keep the jars in a boiling water bath for 5 minutes.Note: If the chutney is not processed in a water bath, you can store the closed jars in the refrigerator for up to 1 week.
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Author:Admin
Published: 11/20/2023 8:08 PM
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