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Title: Pear-Ginger Chutney
Categories: Chutney
Yield: 1 Servings
| 1 | sm | Lemon |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Cider vinegar; (5% acidity) |
| 1/2 | c | Chopped onion |
| 1/2 | c | Dried currants |
| 1 | Cl Garlic; minced or pressed | |
| 3 | tb | Fresh ginger; minced |
| 1/2 | ts | Ground allspice |
| 5 | lb | Pears; * see note |
Recipe by: Maggie Workman Rinse unpeeled lemon, then thinly slice; discard seeds. Place lemon slices
in heavy-bottomed 8 to 10 quart stainless steel or unchipped enamel pan and
mix sugar, vinegar, onion, currants, garlic, ginger, and allspice. Brin to
a boil over medium-high heat, stirring occasionally. Reduce heat to medium
low and simmer, uncovered stirring often, until a thin syrup forms (about
15 minutes). Add pears; continue to cook, uncovered, stirring
occasionally, until chutney is thickened (about 1-1/4 hours).
Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch headspace.
Gently run a narrow nonmetallic spatula between chutney and jar sides to
release air bubbles. Wipe rims and threads clean; top with hot lids, then
firmly screw on bands. Process in boiling water canner for 15 minutes. Or
omit processing and ladle into jars or refrigerator containers, leaving 1/2
inch headspace; apply lids. Let cool, then refrigerate. Makes about 3
pints.
Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in
refrigerator.
Source: Sunset's _Home Canning_.
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