Recipe courtesy of Joanne Hayes
Episode: In Food Today
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pear Clafouti

Recipe courtesy of Ina Garten

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Rack of Pork with Pear Apple Compote

Recipe courtesy of Ted Allen

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

Browse Reviews By Keyword