print Share Subscribe
Red and Yellow Bartletts

Hawaiian Pear Chutney

The tropics touch this chutney with the addition of pineapple.

Ingredients

  • 2 ½ pounds (6 to 7) ripe Bartlett USA Pears, cored and chopped
  • 1 can (8 ounces) crushed pineapple
  • ½ cup vinegar
  • ½ cup packed brown sugar
  • 1 cup golden raisins
  • 2 tablespoons finely chopped candied ginger
  • 1 ½ teaspoons salt
  • 2 cloves garlic, crushed
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ cup slivered almonds

Directions

Combine all ingredients except almonds. Bring to boil; cook and stir over low heat for 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean, hot canning jars to within ½-inch of tops. Seal according to jar manufacturer's directions.

Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

yield: Makes about 3 pints