We have so much fruit in the area that I just can’t help making recipes that use it. This hearty chutney is delicious with any flame-broiled meat.
—RUTH ANDREWSON LEAVENWORTH, WA
PREP: 2 1/4 HOURS • PROCESS: 15 MIN. • MAKES: 2 PINTS
2 cups cider vinegar
1 1/4 cups packed brown sugar
3 pounds unpeeled ripe pears, diced
1 medium onion, chopped
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 garlic clove, minced
1/2 to 1 teaspoon cayenne pepper
1. In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2-2 1/2 hours or until chutney reaches desired consistency.
2. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
NOTE The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.