Pear Chutney

I decided to make a fruit chutney to eat with lots of local cheese, cold meats and vegetarian loaves. It is getting warmer in the UK so salads and picnics out on our hikes are becoming more frequent. I love eating food outside it always tastes so good.
This is a recipe for pear chutney. The ingredients are in the photo below.
Ingredients
3 lbs--12 cups of firm ripe pears peeled, cored and chopped fine
4 large onions chopped fine
The grated rind and juice of 1 lemon and 1 orange
8 oz--1 cup of granulated sugar
8 oz--1 1/2 cups of seedless raisins
1/2 pint--10 fl ozs--50 ml vinegar, I used brown malt vinegar
1 teaspoon of salt
1 teaspoon of ground ginger
1/2 teaspoon of ground cloves
Method
Put all the ingredients in a large pan and bring to the boil.
Simmer for about 2 hours on a low heat until all the ingredients are cooked and the chutney is thick and a smooth texture.
Warm some jars. I save coffee jars to use for this.
Spoon the chutney into jars.
Cover with wax seals and film to cut out the air.
Leave for 2 weeks , if you can ! and then enjoy.