Gingered Pear & Currant Chutney

Name: Gingered Pear & Currant Chutney
Prep time: 2 h 45 min
Cook time: 15 min
Total time: 3 h
Yield: 6 pints.
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

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.

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, 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 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 Pear Chutney in Taste of Home Christmas Annual 2013