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Plum-Pear-Cranberry Chutney

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“Good with pork or poultry, and for gift giving.”
3hrs 30mins
20-24 half pints

Ingredients Nutrition


  1. Do not peel plums. Slice in half and remove pit.
  2. 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.
  3. Heat mixture to boiling, stirring frequently. Reduce heat. Simmer 2 hours, stirring frequently, until chutney is thick and syrupy. Remove spice bag and discard.
  4. 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.
  5. Bring water in canner to a boil.
  6. 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.
  7. Store sealed jars in a dark, cool place. Label with date.

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