Pear Chutney

I love a good homemade chutney. You can use this same recipe for peach chutney. Now that I've finished, I hope, with the basic canning and freezing I have time for the fun stuff. It's wonderful to have these on hand for the perfect hostess gift, or to add a little class to your Sunday dinner.

Yield: about 7 pints
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4 quarts finely chopped peeled, pitted peaches or pears (about 20 medium)
2 to 3 cups brown sugar
1 cup raisins
1 cup chopped onion (about 1 medium)
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 clove garlic, minced
1 hot red pepper, finely chopped (Remove seeds for a milder version.)
5 cups vinegar

Combine all ingredients in a large saucepan. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.