Apple Pear Chutney

Great to serve with pork or poultry. From The Complete Book of Pickling.

• Ready In: 1 hr 5 mins
• Yields: 6 8 oz. jars

Ingredients

• 5  cups tart apples, peeled and chopped
• 4  cups pears, peeled and chopped
• 1 1⁄2 cups onions, chopped
• 1 1⁄2 cups brown sugar, packed
• 1  teaspoon canning salt
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon black pepper, freshly ground
• 1 1⁄2 cups cider vinegar

Directions

1. Prepare canner jars and lids.
2. In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
3. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
4. Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
5. Check lids and refrigerate any jars that aren't sealed.