Apple Pear Chutney

Name: Apple Pear Chutney
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 8 oz. jars
Ingredients: 5 cups tart apples, peeled and chopped; 4 cups pears, peeled and chopped; 1 1/2 cups onions, chopped; 1 1/2 cups brown sugar, packed; 1 teaspoon canning salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon black pepper, freshly ground; 1 1/2 cups cider vinegar

Submitted by mer5901

"Great to serve with pork or poultry. From The Complete Book of Pickling."

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Ready In:: 1hr 5mins
Ingredients:: 10
Yields:: 6 8 oz. jars

ingredients

5 cups tart apples, peeled and chopped
4 cups pears, peeled and chopped
1 ¹⁄₂ cups onions, chopped
1 ¹⁄₂ cups brown sugar, packed
1 teaspoon canning salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¹⁄₄ teaspoon ground allspice
¹⁄₄ teaspoon black pepper, freshly ground
1 ¹⁄₂ cups cider vinegar

directions

Prepare canner jars and lids.
In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
Check lids and refrigerate any jars that aren't sealed.