Lunch: Jalapeno-Pear Chutney Recipe

Ingredients

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Instructions

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

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