Plum-Pear-Cranberry Chutney
Recipe: #11442
December 09, 2013
Categories: Cranberry, Pear, Plum/Prunes, Indian, Canning/Preserving, Christmas, Fat Free, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Good with pork or poultry, and for gift giving. This makes 20-24 half pint jars, but since we can't put that in the servings, I have listed it as 80 servings for nutritional analysis."
Original is 80 servings
Ingredients
Nutritional
- Serving Size: 1 (60.9 g)
- Calories 72.1
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 15.5 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1 g
- Sugars - 15.2 g
- Protein - 0.5 g
- Calcium - 7.1 mg
- Iron - 0.1 mg
- Vitamin C - 4.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Do not peel plums. Slice in half and remove pit.
Step 2
In a large flat-bottom, non-aluminum kettle, stir together all ingredients except allspice, cloves and cinnamon. Tie these in a square of double-thick cheesecloth and add to mixture.
Step 3
Heat mixture to boiling, stirring frequently. Reduce heat. Simmer 2 hours, stirring frequently, until chutney is thick and syrupy. Remove spice bag and discard.
Step 4
Thirty minutes before end of cooking, prepare 1/2 pint jelly jars. Preheat oven to 250°F Wash jars in hot soapy water and rinse. Place on oven rack and keep warm until ready to fill.
Step 5
Bring water in canning pot to a boil.
Step 6
Using a ladle, fill jars to 1/4 inch of top. Wipe rims clean with a damp, clean cloth. Put lid on jar and tighten ring. Place jars in lifter rack and process in boiling water for 10 minutes. Remove jars to a wire rack and cool completely. Lids should pop. If any do not pop, store in refrigerator and use within a couple of weeks.
Step 7
Store sealed jars in a dark, cool place. Label with date.
Tips
- 20-24 half pint canning jars with lids and rings. Large canning pot with lift out rack.
1 Reviews
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