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Gingered Pear & Currant Chutney

 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, 15-20 minutes or until mixture becomes syrupy.
  • 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.
  • 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.
  • Place the jars into canner with simmering water, ensuring that they

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Gingered Pear & Currant Chutney (continued)

Directions (continued)

  • are completely covered with water. Bring to a boil; process for 15
  • minutes. Remove jars and cool.
  • Yield: 6 pints.