Pear Chutney Recipe

• 10 Cups pears, peeled and chopped
• 4 Cups granulated sugar
• 3 Cups cider vinegar
• 1 Cup seedless raisins
• 1 Cup finely chopped crystallized ginger
• 1/2 tsp Ground allspice
• 1/2 tsp Ground cloves
• 1 tsp Salt
• 1 tsp Cinnamon

• In a large preserving kettle or dutch oven, combine all the ingredients.
• Bring it to a boil, stirring continuously.
• Reduce the heat and simmer, uncovered for 1- 1/2 hours, keep stirring.
• Remove chutney from the fire and pour it into the hot, sterilized jars, leaving 1/8 inch headspace.
• Seal at once, let cool and store it in dry, cool and dark place.