Good to make with summer's abundance of pears.

9 lb. pears (weigh after peeling and cutting up)
2 lb. white raisins
6 lg. green peppers
6 1/4 lb. sugar
1 tsp. salt
1 qt. cider vinegar
2 tbsp. whole cloves and 4 sticks cinnamon tied in cheesecloth bag
3/4 lb. crystallized ginger

Combine all ingredients in large kettle. Bring to a boil, decrease to a slow heat, and cook slowly for 2 to 2 1/2 hours, until rich and thick. Put in sterilized pint jars and seal. Makes 6 to 8 pints of chutney. Great with poultry, ham or lamb.