Ingredients
2 cups cider vinegar1-1/4 cups packed brown sugar3 pounds unpeeled ripe pears, diced1 medium onion, chopped1 cup raisins2 teaspoons ground cinnamon1 teaspoon ground cloves1 garlic clove, minced1/2 to 1 teaspoon cayenne pepper
Preparation
In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency.
Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
