Pear-ginger chutney Recipe

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Pear-ginger chutney

Artist:	_	Yield:	1
Categories:	Chutneys	Rating:	0
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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

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.