Pear Chutney

• 4 1/2 pounds firm ripe pears, peeled and chopped
• 1 small green bell pepper, minced
• 1 cup raisins
• 4 cups sugar
• 1 cup crystallized ginger, chopped
• 3 cups white vinegar
• 1 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 (3-ounce) package liquid pectin

1. Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
2. Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process jars in boiling-water bath 5 minutes.
4. Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.

firm ripe pears, green bell pepper, raisins, sugar, ginger, white vinegar, water, salt, ground cinnamon, ground cloves, ground nutmeg, ground allspice

Taken from www.myrecipes.com/recipe/pear-chutney (may not work)