Title: Hawaiian Pear Chutney
Categories: Fruit, Ickles & re
Yield: 1 servings

2 1/2 lb Ripe USA Bartlett pears; (6
-to 7) cored and
Chopped
1 cn Crushed pineapple; (8 oz.)
1/2 c Vinegar
1/2 c Packed brown sugar
1 c Golden raisins
2 tb Finely chopped candied
-ginger
1 1/2 ts Salt
2 Cloves garlic; crushed
1/2 ts Cayenne pepper; ground
-cloves and
Ground cinnamon
1/2 c Slivered almonds

Combine all ingredients except almonds. Bring to boil; cook and stir over
low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle
into clean hot canning jars to within 1/2-inch of tops. Seal according to
jar manufacturer's directions. Place jars on rack in canner. Process 10
minutes in boiling water bath with boiling water 2 inches above jar tops.
Remove jars from canner. Place on thick cloth or wire racks. Cool away from
drafts. After 12 hours test lids for proper seal; remove rings from sealed
jars.

Quantity: Makes about 3 pints.

Always be sure to use ripe pears.

Per serving: 1515 Calories (kcal); 39g Total Fat; (21% calories from fat);
22g Protein; 300g Carbohydrate; 0mg Cholesterol; 3272mg Sodium Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 11 Fruit; 6 1/2
Fat; 7 1/2 Other Carbohydrates

Recipe by: http://www.usapears.com/

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