Plum-Pear-Cranberry Chutney

Name: Plum-Pear-Cranberry Chutney
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 20-24 half pints
Ingredients: 5 lbs plums; 3 medium fresh pears, peeled, cored and sliced; 1 cup cranberries (fresh or frozen-no need to thaw); 1/2 cup green pepper, seeded and finely chopped; 1 1/2 cups raisins; 4 cups granulated sugar; 1 cup crystallized ginger, chopped; 3 cups white vinegar; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/2 teaspoon whole allspice; 1/2 teaspoon whole cloves; 3 sticks cinnamon, three-inches each

Submitted by Outta Here

"Good with pork or poultry, and for gift giving."

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Ready In:: 3hrs 30mins
Ingredients:: 13
Yields:: 20-24 half pints

ingredients

5 lbs plums
3 medium fresh pears, peeled, cored and sliced
1 cup cranberries (fresh or frozen-no need to thaw)
¹⁄₂ cup green pepper, seeded and finely chopped
1 ¹⁄₂ cups raisins
4 cups granulated sugar
1 cup crystallized ginger, chopped
3 cups white vinegar
¹⁄₄ teaspoon cayenne pepper
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon whole allspice
¹⁄₂ teaspoon whole cloves
3 sticks cinnamon, three-inches each

directions

Do not peel plums. Slice in half and remove pit.
In a large flat-bottom, non-aluminium kettle, stir together all ingredients except allspice, cloves and cinnamon. Tie these in a square of double-thick cheesecloth and add to mixture.
Heat mixture to boiling, stirring frequently. Reduce heat. Simmer 2 hours, stirring frequently, until chutney is thick and syrupy. Remove spice bag and discard.
Thirty minutes before end of cooking, prepare 1/2 pint jelly jars. Preheat oven to 250°F Wash jars in hot soapy water and rinse. Place on oven rack and keep warm until ready to fill.
Bring water in canner to a boil.
Using a ladle, fill jars to 1/4 inch of top. Wipe rims clean with a damp, clean cloth. Put lid on jar and tighten ring. Place jars in lifter rack and process in boiling water for 10 minutes. Remove jars to a wire rack and cool completely. Lids should pop. If any do not pop, store in refrigerator and use within a coouple of weeks.
Store sealed jars in a dark, cool place. Label with date.

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RECIPE SUBMITTED BY

Outta Here

United States

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.

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