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Ginger Pear Chutney

fruits, relishes/preserves

10 cups chopped peeled pears
4 cups granulated sugar
1 cup seedless raisins
1 cup chopped crystallized ginger
3 cups cider vinegar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Try this delicious chutney with roast pork, ham, curries or cheese and crackers. In large preserving kettle, combine all ingredients; bring to boil, stirring frequently. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until thickened. Remove from heat. Pour into hot sterilized jars leaving 1/8-inch head space. Seal immediately, cool and label. Store in cool, dry, dark place.

Contributor: Canadian Living - July, 1984

Yield: Makes 8 cups

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