Pear-Apple Chutney - cooking recipe

Ingredients

1 1/2 tsp. peppercorns
5 firm pears, peeled, cored and chopped
3 cooking apples, peeled, cored and chopped
3 fresh peaches, peeled and chopped
2 tomatoes, peeled, cored and chopped
2 lemons, finely chopped
1/2 orange, finely chopped
2 c. cider vinegar (5% acidity)
1 (16 oz.) pkg. brown sugar
1 (15 oz.) pkg. raisins
1 (8 oz.) can sliced water chestnuts, drained
1 (2.7 oz.) jar crystallized ginger, chopped
1 clove garlic, crushed
3 Tbsp. mustard seed
1 Tbsp. ground ginger
1 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. red pepper
1/4 tsp. ground allspice

Preparation

Tie peppercorns in a piece of cheesecloth.
Combine peppercorns and remaining ingredients in a large kettle.
Bring to a boil.
Reduce heat; simmer, uncovered, for 2 hours, stirring mixture occasionally.
Pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace.
Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.
Process chutney in boiling water bath for 10 minutes.
Yields 8 half pints.