Gingered Pear & Currant Chutney
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.
96 ServingsPrep: 2-3/4 hours Process: 15 min.
- 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
- In a Dutch oven, combine the first eight ingredients. Bring to a boil
- over medium heat, stirring occasionally. Reduce heat; simmer,
- uncovered, for 15-20 minutes or until mixture becomes syrupy.
- Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, for
- 1-3/4 hours or until fruit is tender and mixture has thickened,
- stirring occasionally.
- Remove from the heat. Carefully ladle hot mixture into hot 1-pint
- jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and
- adjust lids. Process for 15 minutes in a boiling-water canner.
- Yield: 6 pints.