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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.

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

  • 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.