Gingered Pear Chutney

Gingered Pear Chutney

Yield: about 5 pints


10 cups peeled, chopped pears

4 cups sugar

3 cups cider vinegar

1 cup chopped onions

1 cup raisins

¼ cup finely chopped fresh ginger

2 teaspoons cinnamon

1 teaspoon salt

½ teaspoon curry powder

½ teaspoon ground allspice

½ teaspoon ground cloves


  1. Place all ingredients in a heavy kettle or Dutch oven and stir to combing. Set kettle over medium-high heat and bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, until thick, about 1 – 1 ½ hours, stirring occasionally.
  2. Meanwhile, wash jars, lids, and rings in hot soapy water or in the dishwasher. Place in a kettle of boiling water. Keep at a low simmer until needed.
  3. Use tongs to remove jars, one at a time, from simmering water and fill with simmering chutney mixture, leaving ¼-inch headspace. Add lids and rings, tightening to “finger tight.” Process 10 minutes in a boiling-water canner.