Last Monday I had some time and decided the pears that had been in the garage for two weeks needed to be used. I also had plums from my brother's tree in my freezer and a big bag of cranberries from Costco. Chutney seemed inevitable. I put it all on to simmer before I went to yoga class. I realized when I got home that it would be great if it weren't so runny. Fortunately, I found a package of pectin in my cupboard. I used a recipe I found online as a guideline.
https://www.food.com/recipe/plum-pear-cranberry-chutney-494523
This is what I ended up doing to make this chutney:
Ingredients
2 pounds fresh cranberries
1 pound 5 ounces plums, chopped
2 pounds asian pears, chopped
1 whole green pepper, chopped
1 chopped serrano, seeds included
1 1/2 cup raisins
4 cups granulated sugar
1 cup crystallized ginger, chopped
3 cups white vinegar
1/2 teaspoon salt
3 sticks cinnamon
1 heaping teaspoon whole allspice
1 heaping teaspoon whole cloves
...and later
6 teaspoons calcium water
1/2 cup sugar and
3 tablespoons pectin dissolved in 1/2 c water
I did not peel the plums or the asian pears. All ingredients went into my enameled cast iron dutch oven and simmered on low for three hours. I even forgot to put the whole spices in a cheesecloth, so that will be a prize to pick out of the finished product. The kind of pectin I found in my cupboard is activated by calcium, so made the calcium water as directed and added 6 teaspoons of it to my cooked mixture. Then I mixed 3 tablespoons pectin with 1/2 cup sugar and stirred it with 1/2 cup water and added that to the pot. After the whole thing returned to boiling, I let it bubble another minute and started ladling into jars.
I processed the jars for fifteen minutes. This recipe made 21 jars of various sizes, for a total of about 18 cups of chutney. It is delicious on leftover turkey sandwiches!
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