You are here: Home » Recipes » Apple-Pear Chutney Apple-Pear Chutney Recipe by Our Cookbook Collection Yield 4 pieces Using the whole chopped lemon in this fall fruit chutney makes it extra special. Steve Legato PrintEmail Ingredients 3 pounds apples2 pounds thin-skinned pears, such as Bartlett or Anjou (about 5 to 6 pears)3 cups dark raisins2 cups chopped yellow onion (about 2 medium onions)1 lemon, seeded and finely minced with peel2 1/2 cups apple cider vinegar4 cups light brown sugar2 tablespoons mustard seed3 whole cloves2 cinnamon sticks2 teaspoons red pepper flakes5 garlic cloves, chopped1 (3-inch) piece fresh ginger, peeled and grated Instructions Combine all ingredients in a large pot, stir to combine, and bring to a vigourous boil. Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 2 hours. After the chutney has cooked for approximately 1 1/2 hours, prepare a boiling water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and bring to a simmer over very low heat. When the chutney is finished cooking, remove the cinnamon sticks and discard. Ladle the chutney into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes. Recipe reprinted with permission from Marisa McClellan’s Food in Jars (Running Press, 2011).