Tomato and Pear Chutney

This is an old recipe for our favorite fruit chutney. I try to make it every fall because it's good with chicken, turkey and pork. The flavor is slightly sweet and spicy, not hot, although you could fire it up some with more cayenne. The peeling and chopping seems endless, but after that it just cooks itself, although you have to have patience for it to simmer down to the right consistency before you "can" it. Like all chutneys, it gets better after being stored unopened on the shelf for 2-6 months, so this batch will be great about Thanksgiving. I try to use all my home canned food up within a year, which isn't a problem with this chutney. Here's the recipe, if you are interested in a little project.

3 cups chopped peeled pears
3 cups peeled chopped tomatoes (Roma works best)
1 green pepper chopped
1 onion, peeled and chopped
1 cup sugar
1 cup water
1/2 cup vinegar
1 tsp salt
1/2 tsp. ground ginger
1/2 tsp. dry mustard
1/4 tsp. cayenne pepper (or more)

Combine ALL ingredients in a heavy pot. (This is why I love making chutney!!) Bring to the boil, then the simmer, but don't wander too far from the stove because you'll need to check in and stir it occasionally, especially toward the end when it thickens. Pour it into hot sterilized jars, and process in a boiling water bath for 10 minutes (if you "can" at home you know this routine.) You could also store in the refrigerator where it would keep for several weeks if you don't have all the apparatus to can. It makes about 4 small 1/2 pint jars pints, and because we use so much of it I've also doubled this recipe.