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Pear-ginger chutney
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Chutneys |
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Ingredients:
| 1
| small | Lemon | | 1 1/2
| cup | Sugar | | 1 1/2
| cup | Cider vinegar, (5% acidity) | | 1/2
| cup | Chopped onion | | 1/2
| cup | Dried currants | | 1
| | Cl Garlic, minced or pressed | | 3
| tbsp | Fresh ginger, minced | | 1/2
| tsp | Ground allspice | | 5
| lbs | Pears, * see note |
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Procedures:
| 1 | Recipe by: maggie workman * | | 2 | 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. | | 3 | Brin to a boil over medium-high heat, stirring occasionally. | | 4 | Reduce heat to medium low and simmer, uncovered stirring often, until a thin syrup forms (about 15 minutes). | | 5 | Add pears; continue to cook, uncovered, stirring occasionally, until chutney is thickened (about 1-?hours). | | 6 | Ladle hot chutney into prepared, hot pint jars leaving ?inch headspace. | | 7 | Gently run a narrow nonmetallic spatula between chutney and jar sides to release air bubbles. | | 8 | Wipe rims and threads clean; top with hot lids, then firmly screw on bands. | | 9 | Process in boiling water canner for 15 minutes. | | 10 | Or omit processing and ladle into jars or refrigerator containers, leaving ?inch headspace; apply lids. | | 11 | Let cool, then refrigerate. | | 12 | Makes about 3 pints. | | 13 | Storage time. | | 14 | Processed: up to 1 year. | | 15 | Unprocessed: up to 3 weeks in refrigerator. |
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