07 July, 2010

Pear Ginger Chutney

Prep Time: 10 minutes

Cook Time: 1 hours, 20 minutes


  • 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)


  1. Place the pears, peppers, raisins, sugar, ginger, vinegar, and salt in a saucepan.
  2. Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon.
  3. Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices.
  4. 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.
  5. Process in a boiling-water-bath canner for 10 minutes.

Yield: About 10 half-pints


T-Recipes said...

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