Joan's Pear Chutney
Submitted by alimetric stewart
Pear chutney with white raisins, sweet peppers and warm spices. Homemade fruit condiment canned in half-pint jars, ready in 60 minutes.
YIELD
16 servingsPREP
10 minCOOK
1 1/6 hrsREADY
1½ hrsThis sweet-tart pear chutney brings together fresh pears, golden raisins, and a chorus of warm spices for a condiment that makes everything better.
Chopped pears simmer with white vinegar, sugar, ginger, allspice, and cloves until they soften and the mixture thickens into a jammy chutney. Sweet bell peppers add color and a subtle vegetal note.
Spoon it into sterilized jars while hot, seal immediately, and you’ve got homemade chutney that lasts for months.
Chef Tips
- Use firm, ripe pears that hold their shape when cooked
- Stir frequently during the hour-long simmer to prevent sticking
- Sterilize jars in boiling water before filling
- Process in a water bath for longer shelf life if desired
Ingredients
Directions
Combine all ingredients in large pan, bring to boil.
Reduce heat to medium, cook unitl pears are tender and mixture is slighty thick (about an hour).
Spoon into three clear ½ pint jares and seal inmediately.
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