Pear Chutney
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
33
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Onion (finely chopped)3 tbsps
Cider Vinegar2 tbsps
Honey1 tbsp
Ground Allspice1 cup
Dark Seedless RaisinsDirections:
1
In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice
2
Heat to boiling over medium heat
3
Reduce heat to low and cook, stirring occasionally, 5 minutes
4
Add pears and raisins and return to boiling
5
Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften
6
Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize
7
Drain jars on clean towel
8
In small saucepan, cover the jar lids and bands with water and heat to simmering
9
Remove from heat and leave lids and bands in water until ready to use Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars
10
Wipe rims of jars with damp cloth and seal with lids and bands
11
Process in boiling water bath 10 minutes
12
Cool jars; label and store in cool, dark, dry place