Autumn Fruit Chutney

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat- Gazette-Kelly Brant

Categories: Canning- chutney

Ingredients

  • 1 lb. pears
  • 1 lb. cooking apples
  • 1 lb. red plums
  • 1 medium onion
  • 1 1/3 cups raisins
  • 2 1/3 cups cider vinegar
  • Finely grated zest AND juice of 1 orange
  • 2 cups packed light brown sugar
  • 1/2 tsp. ground allspice

Directions

  1. Core he pears and apples without peeling them. Cut them into small chunks and pit them into a preserving pan. Pit the plums, and peel and chop the onion. Add them to the pan with the raisins, vinegar and the orange zest and juice.
  2. Bring the mixture to a boil, stirring. Simmer over medium heat, stirring occasionally, for 45 minutes. Add the sugar and allspice and stir over low heat until the sugar has completely dissolved.
  3. Simmer, stirring occasionally, for 1 hour or until the chutney has reduced and thickened. Spoon the chutney into warmed sterilized jars, to within 1/8 inch of the tops. Seal the jars and label. Keep in a cool dark place for 2 months before using, to allow the flavors to develop.

  4. makes about 6 cups.

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