Plum-Pear-Cranberry Chutney

Name: Plum-Pear-Cranberry Chutney
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

13 ingredients

7 steps

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

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.