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    You are in: Home / Recipes / Plum-Pear-Cranberry Chutney Recipe
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    Plum-Pear-Cranberry Chutney

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Mikekey's Note:

    Good with pork or poultry, and for gift giving.

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    half pi ...

    Units: US | Metric


    1. 1
      Do not peel plums. Slice in half and remove pit.
    2. 2
      In a large flat-bottom, non-aluminium kettle, stir together all ingredients except allspice, cloves and cinnamon. Tie these in a square of double-thick cheesecloth and add to mixture.
    3. 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.
    4. 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.
    5. 5
      Bring water in canner to a boil.
    6. 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 coouple of weeks.
    7. 7
      Store sealed jars in a dark, cool place. Label with date.

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    Nutritional Facts for Plum-Pear-Cranberry Chutney

    Serving Size: 1 (4874 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 270.4
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 62.2 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 3.3 g
    Sugars 61.4 g
    Protein 1.3 g

    The following items or measurements are not included:

    crystallized ginger


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