Pear Chutney

  • Yield 6 cups

A great way to preserve the season's bounty of pears.


4 1/2 pounds ripe pears
1 large green pepper, seeded
1/2 pound seeded raisins (1 1/2 cups)
4 cups sugar
1 cup chopped, crystallized ginger
3 cups vinegar
1/2 teaspoon salt
1 cup water
6 bay leaves
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup bottled liquid pectin


  1. Pare, core, and slice pears.  Chop pepper.  In a saucepan, mix all ingredients but spices and pectin.  Tie spices in bag and add to pear mixture.  Simmer until pears are tender and mixture is thick, about 2 hours.  Remove spice bag and add pectin.  Boil 1 minute.  Pour into jars and seal.

Recipe reprinted with permission from the Newnan Junior Service League’s A Taste of Georgia (Newnan Junior Service League, Inc., Newnan, Georgia, 1977).



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