Recipe for Hawaiian Pear Chutney 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 lb Ripe USA Bartlett pears, (6 to 7) cored and
Chopped
1 can Crushed pineapple, (8 oz.)
1/2 cup Vinegar
1/2 cup Packed brown sugar
1 cup Golden raisins
2 tbl Finely chopped candied ginger
1/2 tsp Salt
2 x Cloves garlic, crushed
1/2 tsp Cayenne pepper, ground cloves and
Ground cinnamon
Instructions:
Instructions: Combine all ingredients except almonds. Bring to boil; cook and stir over low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean hot canning jars to within 1/2-inch of tops. Seal according to jar manufacturers directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops.

Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

Quantity:
Makes about 3 pints.

Always be sure to use ripe pears.

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