Pear Chutney

Name: Pear Chutney
Yield: 2 pints or 4 half-pints
Ingredients: 3/4 cup coarsely chopped sweet red pepper; 1/2 cup finely chopped onion; 1 jalapeno pepper, finely chopped; 3 tablespoons cider vinegar; 2 tablespoons honey; 1/8 tablespoon ground allspice; 5 large (2 1/2 pounds) firm pears, peeled and cut into 1/2-inch pieces; 1/3 cup dark seedless raisins

Getting reviews...

Level: Easy

Yield: 2 pints or 4 half-pints

Level: Easy

Yield: 2 pints or 4 half-pints

Ingredients

Deselect All

3/4 cup coarsely chopped sweet red pepper

1/2 cup finely chopped onion

1 jalapeno pepper, finely chopped

3 tablespoons cider vinegar

2 tablespoons honey

1/8 tablespoon ground allspice

5 large (2 1/2 pounds) firm pears, peeled and cut into 1/2-inch pieces

1/3 cup dark seedless raisins

Directions

In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.