Pear-Apple Chutney

• 1 1/2 tsp. peppercorns
• 5 firm pears, peeled, cored and chopped
• 3 cooking apples, peeled, cored and chopped
• 3 fresh peaches, peeled and chopped
• 2 tomatoes, peeled, cored and chopped
• 2 lemons, finely chopped
• 1/2 orange, finely chopped
• 2 c. cider vinegar (5% acidity)
• 1 (16 oz.) pkg. brown sugar
• 1 (15 oz.) pkg. raisins
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (2.7 oz.) jar crystallized ginger, chopped
• 1 clove garlic, crushed
• 3 Tbsp. mustard seed
• 1 Tbsp. ground ginger
• 1 Tbsp. Worcestershire sauce
• 1 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. red pepper
• 1/4 tsp. ground allspice

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)