Prepare the preserving jars according to package directions. (For me, this means wash them. I like giving them a run through the dishwasher, so they come out clean and hot - when you ladle in the hot preserves, they seal perfectly as they cool.)
Combine all the ingredients in your preserving pot. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring often, until the pears are tender and the mixture has thickened, about 1 hour.
Remove from the heat. Ladle the chutney into hot, sterilized jars, leaving a 1/2 inch head space. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes. (Or not.)
Makes about five to six 8 oz. (250 mL) jars.