Pear-Apple Chutney

  1. Tie peppercorns in a piece of cheesecloth.
  2. Combine peppercorns and remaining ingredients in a large kettle.
  3. Bring to a boil.
  4. Reduce heat; simmer, uncovered, for 2 hours, stirring mixture occasionally.
  5. Pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace.
  6. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.
  7. Process chutney in boiling water bath for 10 minutes.
  8. Yields 8 half pints.

peppercorns, firm pears, cooking apples, peaches, tomatoes, lemons, orange, cider vinegar, brown sugar, raisins, water chestnuts, ginger, clove garlic, ground ginger, worcestershire sauce, salt, ground cinnamon, red pepper, ground allspice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518683 (may not work)

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