Pear and Green Tomato Chutney

Ingredients:

5                          juniper berries -- minced
4                          whole cloves
4 cups                 coarsely diced green tomatoes
2 cups                 thinly sliced onions
2                          coarsely chopped  unpeeled pears
3/4 cup              packed light brown sugar
1/2 cup              golden raisins
1/4 cup              cider vinegar
2 tablespoons   minced fresh ginger
1 clove               garlic

Preparation:

Tie juniper berries and cloves together in cheesecloth bag. Place in large stock pot with remaining ingredients and 1/2 cup water. Bring to boil, reduce heat, and simmer until thick (1-1/2 hours). Discard spice bag; taste and adjust seasonings. Cool chutney at room temperature; cover and refrigerate.

OR

Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.

Makes about 3 pints of chutney.