Hawaiian pear chutney

Yield: 1 servings

Measure Ingredient
2½ pounds Ripe USA Bartlett pears; (6 to 7) cored and
\N \N Chopped
1 can Crushed pineapple; (8 oz.)
½ cup Vinegar
½ cup Packed brown sugar
1 cup Golden raisins
2 tablespoons Finely chopped candied ginger
1½ teaspoon Salt
2 \N Cloves garlic; crushed
½ teaspoon Cayenne pepper; ground cloves and
\N \N Ground cinnamon
½ cup Slivered almonds

Combine all ingredients except almonds. Bring to boil; cook and stir over low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean hot canning jars to within ½-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops.

Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

Quantity: Makes about 3 pints.

Always be sure to use ripe pears.

Per serving: 1515 Calories (kcal); 39g Total Fat; (21% calories from fat); 22g Protein; 300g Carbohydrate; 0mg Cholesterol; 3272mg Sodium Food Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 11 Fruit; 6 ½ Fat; 7 ½ Other Carbohydrates

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