Plum-Pear-Cranberry Chutney
Created by Mikekey on December 9, 2013
- Servings: 80
- Prep Time: 30m
- Cook Time: 3h
- Recipe #11442
Ingredients
- 5 pounds plums, fresh
- 3 medium pears, fresh (peeled, cored and sliced)
- 1 cup cranberries (fresh or frozen-no need to thaw)
- 1/2 cup green bell pepper, seeded and finely chopped
- 1 1/2 cups raisins
- 4 cups granulated sugar
- 1 cup crystallized ginger, chopped
- 3 cups white vinegar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 3 cinnamon sticks (three-inches each)
How to Make
-
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.
Nutritional Facts
- 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