Pear Chutney

Ingredients

• 1 cup crystallized ginger chopped
• 1 small bell pepper green minced
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 3 ounce liquid pectin 
• 4.5 pounds pears firm ripe peeled chopped
• 1 cup raisins 
• 1.5 teaspoons salt 
• 4 cups sugar 
• 1 cup water 
• 3 cups vinegar white

Equipment

• dutch oven

Directions

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.
2. Remove from heat, and skim off foam with a metal spoon.
3. 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.
4. Process jars in boiling-water bath 5 minutes.
5. Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.