PEAR-APPLE CHUTNEY

Pear-Apple Chutney image

Provided by ratherbeswimmin

Time 2h25m

Yield 8 half pints

Number Of Ingredients 20

1 1/2 teaspoons peppercorns
5 firm pears, peeled,cored,and chopped
3 cooking apples, peeled,cored,and chopped
3 fresh peaches, peeled,and chopped
2 tomatoes, peeled,cored,and chopped
2 lemons, finely chopped
1/2 orange, finely chopped
2 cups cider vinegar (5% acidity)
1 (16 ounce) package brown sugar
1 (15 ounce) package raisins
1 (8 ounce) can water chestnuts, drained
1 (2 2/3 ounce) jar crystallized ginger, chopped
1 clove garlic, crushed
3 tablespoons mustard seeds
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Steps:

Tie the peppercorns up in a piece of cheesecloth.
Add the peppercorns and the rest of the ingredients to a large pot.
Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
Remove peppercorns in cheesecloth.
Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process jars in boiling water bath for 10 minutes.
Let cool.