Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
4 1/2 pounds firm ripe pears, peeled and chopped
1 small green bell pepper, minced
1 cup raisins
4 cups sugar
1 cup crystallized ginger, chopped
3 cups white vinegar
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 (3-ounce) package liquid pectin
How to Make It
Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process jars in boiling-water bath 5 minutes.
Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.