Pear, rhubarb and cinnamon chutney

pear, rhubarb andcinnamonchutney
4 Cup
1H 10M



1.Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 50 minutes or until chutney is thick.
2.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
3.Store chutney in a cool, dark place for at least three weeks before opening.