Hawaiian Pear Chutney

This recipe makes about six half pints.
2 1/2 pounds ripe Anjou or Bartlett pears, cored and
chopped.
1 8-ounce can crushed pineapple.
1/2 cup vinegar.
1/2 cup packed brown sugar.
1 cup golden raisins.
2 tablespoons finely chopped candied ginger.
1 1/2 teaspoons salt.
2 cloves garlic, crushed.
1/2 teaspoon each, cayenne pepper, ground cloves, ground
cinnamon.
1/2 cup slivered almonds.

Combine all ingredients except almonds. Bring to boil,
cook and stir over low heat for 30 minutes, until
thickened. Stir in almonds. Ladle into clean, hot half-
pint canning jars, within 1/2 inch of tops. Seal according
to manufacturer's directions. Place jars on rack in
canner. Process 10 minutes in boiling-water bath with
boiling water 2 inches above jar tops. Remove jars from
canner, place on wire racks to cool. After 12 hours, test
lids for proper seal.

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