Pear Chutney
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(this was adapted from a recipe for green mango chutney, from the kitchen of Sandy Hubbard, Miami, Florida, since we ain't got no mango trees in the panhandle...)

6 pounds of mature, unripe fruit
1 1/2 quarts cider vinegar
2 pounds granulated sugar
4 oz. finely chopped ginger root
3 pounds light brown sugar
2 oz. chopped garlic
2 1/2 tsp. salt
1 pound raisins
6 very large onions
6 very large green peppers

Peel and slice fruit. Slice onions and peppers into long strips, add remaining above ingredients plus 1l2 tabl. cinnamon, 1/4 tabl. cloves, 2 oz. ripe cayenne pepper and ground pepper to taste.

Put all ingredients in a large porcelain pan. You can cook this on top of the stove, but it is easier to use a porcelain roasting pan, cover it, and bake it in a slow oven (325) It takes less stirring this way.

When the chutney reaches the desired thickness (usually a MINIMUM of 3-4 hours, we cook it till all the ingredients take on approximately the same physical appearance), pour into sterile canning jars, top with sterile lids and seal.