10 c. sliced pared pears (about 5 lbs.)
1/2 c. finely chopped green peppers
1 1/2 c. raisins
4 c. sugar
1 c. cut-up crystallized ginger
3 c. vinegar
1/2 tsp. salt
1/2 tsp. whole cloves
1/2 tsp. whole allspice
3 (3 inch) cinnamon sticks

In large kettle, stir together pears, green peppers, raisins, sugar, ginger, vinegar and salt. Tie cloves, allspice and cinnamon stick in double-thickness square of cheesecloth; place in kettle. Heat pear mixture to boiling, stirring frequently. Reduce heat stirring frequently, simmer 1 1/2 to 2 hours or until chutney is dark and syrupy.

Thirty minutes before end of cooking period prepare fruit jars. Remove spice bag from chutney. Fill jars and cool and store.