Recipe courtesy of Joanne Hayes
Episode: In Food Today
Yield:
2 pints or 4 half-pints
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Ginger Poached Pear

Recipe courtesy of Guy Fieri

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Prickly Pear Syrup

Recipe courtesy of Daniel Drumlake

Pear Chutney

Pear and Mint Chutney

Recipe courtesy of Bal Arneson

Apple-Pear Chutney

Recipe courtesy of Aria Kagan

Pork Chops with Pear Chutney

Recipe courtesy of Food Network Kitchen

Chicken Fried Pork Chops with Chunky Pear Chutney

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking