Dr. Jim's Tomato-Peach & Pear Chutney

Chef Joey Z.'s Note:

This recipe requires that you boil your jars and lids in preparation for canning. You will need 4 pint size glass jars. Once the chutney is in the sterilized jars they should be processed for 5 minutes in a hot water bath. Please note, I didn't include the time for the canning in this recipe. Back in 2000 I lived with my sister and her hubby up in Canada. In the fall we got together and made this recipe. We spent a whole day preparing the ingredients and cooking it up. Since I helped out I got a couple of jars of this delicious chutney. Its about the best I've ever tasted.

• Total Time: 5 hrs 15 mins
• Prep Time: 4 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 8

Yield: 4.0 jars

• 2 lbs tomatoes (peeled)
• 2 peaches (peeled and pitted)
• 2 lbs ripe pears (peeled and cored)
• 2 large green peppers (seeded and chopped)
• 2 cups brown sugar (firmly packed)
• 1 cup white vinegar
• 2 teaspoons sea salt
• 1 teaspoon ground ginger
• 1 teaspoon dry mustard
• 3 dashes Tabasco sauce (or to taste)
• 1 (4 ounce) jar diced pimentos

Directions:

1. Dice the tomatoes, peaches and pears; you should have about 8 cups total.
2. Place the peaches and pears in a 5 quart pot along with the peppers, sugar, vinegar, salt, ginger, mustard and Tabasco.
3. Bring to a boil over high heat.
4. Stir in the tomatoes, reduce the heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly. About 1 hour.
5. Stir in the pimentos.
6. Boil gently, uncovered and stirring often until thickened. About 10-15 minutes.
7. Put into prepared canning jars and store in a cool place.
8. I doubt this chutney will last long, so you might want to make more.
9. Bon Appetit!