Pear Ginger Chutney Recipe

Preparation: Place the pears , peppers, raisins , sugar, ginger , vinegar , and salt in a saucepan. Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon . Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices. 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. Process in a boiling-water-bath canner for 10 minutes. Yield: About 10 half-pints Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books) Reprinted with permission.