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Gingered Pear & Currant Chutney Recipe
Gingered Pear & Currant Chutney Recipe photo by Taste of Home

Gingered Pear & Currant Chutney Recipe

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Living on a small farm, my husband and I always shared chores, including canning our homegrown harvest. I think this spiced pear chutney is especially good with pork roast.
TOTAL TIME: Prep: 2-3/4 hours Process: 15 min.
MAKES:96 servings
TOTAL TIME: Prep: 2-3/4 hours Process: 15 min.
MAKES: 96 servings

Ingredients

  • 3 cups sugar
  • 3 cups cider vinegar
  • 2 small lemons, thinly sliced and seeds removed
  • 1 large onion, chopped
  • 1 cup dried currants
  • 1/3 cup minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon ground allspice
  • 20 large pears (about 6 pounds), peeled and chopped

Directions

  1. In a Dutch oven, combine the first eight ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 15-20 minutes or until mixture becomes syrupy.
  2. Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, 1-3/4 hours or until fruit is tender and mixture has thickened, stirring occasionally. Remove from the heat.
  3. Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 6 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Gingered Pear & Currant Chutney in Taste of Home Christmas Annual Annual 2013, p67

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