Contributed by: Alice
Recipe By: The Book of Preserves by Mary Norwak
In a large saucepan, mix plums, tomatoes, apples and pears. Stir in sugar, raisins, vinegar, salt and spices. Bring to a boil, stirring well.
Reduce heat; simmer 1 1/4 hours or until thick and golden brown.Stir often.
Wash 10 (1 pint) jars in hot soapy water; rinse. Keep hot until needed. Prepare vinegar proof lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time. Wipe rim of jar with clean damp cloth. Attach lid. Fill and close remaining jars. Place in canner.
Process in boiling water bath., 20 minutes. Let mature 1 month before using.
Serving Size: Makes 10 (1 pint)
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