Pears, pears, and more pears!



It’s pear season! That means it’s time to make pear preserves, spiced caramel pear jam, pear juice for future jelly, and this wonderful Pear Chutney!

4 cups chopped pears
2 cups Apple Cider Vinegar
2 cups brown sugar, lightly packed
1 cup finely chopped onion
1 cup raisins
1/2 teaspoon ground ginger (or 1 tablespoon freshly grated ginger)
2 cloves of garlic, minced
2 teaspoons ground allspice
1 teaspoon salt

Add all ingredients to a large pot. Bring the mixture to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. (WARNING: This smells SO delicious your neighbors may show up at your front door to see what you are making.)


Remove from heat and ladle into hot, sterilized jars. Wipe the rims and add a 2 piece lid and process in a water bath canner for 15 minutes. 

This recipe yields about 6 pints. I doubled the recipe and filled 8-12 oz. jars. 

There are so many ways this can be used. It can be used as an accompaniment to venison or pork, spooned over cream cheese to be served with your favorite cracker, or as a midnight indulgence heaped on ice cream. The possibilities are endless!

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