Pear Cranberry Chutney
Makes 6 pints
Wash 6 pint jars and keep hot until needed.
Reduce the heat to a simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally, until the mixture is thickened. To test, set a small plate in the freezer until very cold. Drop a teaspoonful of the chutney on the cold plate; the chutney should firm up on the plate. If not, continue cooking. Retest every few minutes.