Pear Ginger Chutney

Prep Time: 10 minutes

Cook Time: 1 hours, 20 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:

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