Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Fresh Pear Chutney

  • 3 cups prepared fruit (about 2 lb. fully ripe pears)
  • 2/3 cup vinegar [I like to use cider vinegar]
  • 1 cup raisins [I like to use 1/2 cup dark and 1/2 cup golden raisins]
  • 1/3 cup chopped onion
  • 1/4 cup slivered crystallized ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 tablespoon salt
  • 3-1/2 cups (1-1/2 lb.) granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 box Sure-Jell fruit pectin

Makes about 5-1/2 cups or 6 (8 fl. oz.) jars.. Prepare Fruit: Peel and core about 2 pounds pears. Chop finely. Measure 3 cups into 6- or 8-quart saucepot. Add vinegar, raisins, onion, ginger, spices and salt. Make Chutney: Measure sugars and set aside. Mix fruit pectin into fruit mixture in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring to *a full roiling boil* and *boil hard 5 minutes*, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/4 inch of top. Cover. Process in boiling water bath for 5 minutes.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo