Apple Pear Chutney

10 ingredients
5 steps

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

  1. 1
    Prepare canner jars and lids.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Check lids and refrigerate any jars that aren't sealed.

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