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.
Total TimePrep: 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 are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Editor's NoteThe 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 Pear Chutney in Taste of Home Christmas Annual 2013
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