Pear-Apple Chutney

 

2

lb Bartlett pears, peeled, chopped (5 cups)

2

lb Gala apples, peeled, chopped (7 cups)

1

cup chopped sweet onion (1/2 medium)

3/4

cup golden raisins

1

cup cider vinegar

3

cups sugar

4 1/2

teaspoons grated gingerroot

3

tablespoons fresh lemon juice

1/2

teaspoon salt

1 1/2

teaspoons apple pie spice

• 1 In 6-quart Dutch oven, mix all ingredients. Heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour, stirring occasionally, until thickened.
• 2 Pour chutney into containers with tightfitting lids. Store in refrigerator.