| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruit, Ickles & re |
1 |
servings |
INGREDIENTS
| 3 |
c |
Prepared fresh Northwest Bartlett pears |
| 2/3 |
c |
Vinegar |
| 1 |
c |
Raisins |
| 1/3 |
c |
Chopped onion |
| 1/2 |
c |
Slivered candied preserved ginger |
| 1 |
ts |
Allspice |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ginger |
| 1 |
ts |
Salt |
| 3 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Firmly packed light brown sugar |
| 1 |
|
Box powdered fruit pectin; (1-3/4 oz.) |
INSTRUCTIONS
First Prepare the Glasses: Wash, scald, and drain glasses. (Or use
automatic dishwasher with really hot, 150 degrees or higher, rinse water.)
Then Prepare the Fruit: Peel and core about 2 pounds pears. Chop finely.
Measure 3 cups into a large saucepan. Add vinegar, raisins, onion, slivered
ginger, and remaining seasoning to pears.
Then Make the Chutney: Measure sugars and set aside. Mix fruit pectin with
pears in saucepan. Place over high heat and stir until mixture comes to a
hard boil. Immediately add all sugar and stir. Bring to a full rolling boil
and boil hard 5 minutes, stirring constantly. Remove from heat and skim off
foam with metal spoon. Then stir and skim for 10 minutes to cool slightly
and prevent floating fruit. Ladle quickly into hot, sterilized glasses,
seal, and process according to jar manufacturer's directions.
Quantity: Makes 5-1/2 cup or about 5 (8 oz.) jars.
Always be sure to use ripe pears.
Per serving: 3612 Calories (kcal); 1g Total Fat; (0% calories from fat); 6g
Protein; 938g Carbohydrate; 0mg Cholesterol; 2207mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 7 1/2 Fruit; 0 Fat; 54 1/2 Other
Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.
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