Pear-Apple Chutney

My mom made this chutney and I asked her for the recipe because I liked it so well. I had no idea it used such a bizzare combination of ingredients. I added it on top of cheese, ham, and crackers. Spi-cy.

• Ready In: 2 hrs 25 mins
• Yields: 8 half pints

Ingredients

• 1 1⁄2 teaspoons peppercorns
• 5  firm pears, peeled,cored,and chopped
• 3  cooking apples, peeled,cored,and chopped
• 3  fresh peaches, peeled,and chopped
• 2  tomatoes, peeled,cored,and chopped
• 2  lemons, finely chopped
• 1⁄2 orange, finely chopped
• 2  cups cider vinegar (5% acidity)
• 1 (16 ounce) package brown sugar
• 1 (15 ounce) package raisins
• 1 (8 ounce) can water chestnuts, drained
• 1 (2 2/3ounce) jar crystallized ginger, chopped
• 1  clove garlic, crushed
• 3  tablespoons mustard seeds
• 1  tablespoon ground ginger
• 1  tablespoon Worcestershire sauce
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground allspice

Directions

1. Tie the peppercorns up in a piece of cheesecloth.
2. Add the peppercorns and the rest of the ingredients to a large pot.
3. Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
4. Remove peppercorns in cheesecloth.
5. Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
6. Remove air bubbles; wipe jar rims.
7. Cover at once with metal lids, and screw on bands.
8. Process jars in boiling water bath for 10 minutes.
9. Let cool.