| Pear Chutney
10 c peeled, cored, sliced pears (about 5 lbs.) |
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| Pear Chutney
10 c peeled, cored, sliced pears (about 5 lbs.) |
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| In a heavy saucepan, combine pears, pepper, raisins, sugar, ginger,
vinegar and salt. Tie cloves, allspice, and cinnamon sticks in double thickness of cheesecloth and place in saucepan.
Heat pear mixture to boiling, stirring frequently. Reduce heat and simmer 1 1/2-2 hours or until chutney is dark and syrupy.
Stir frequently to prevent scorching. Remove spice bag and ladle chutney into sterilized jars, cool and refrigerate. Or ladle chutney into 4 one-cup sterilized canning jars, leaving 1/4" headspace and process for 10 minutes. Label jars, attach a Serving Suggestions. Makes 1 quart. Variation: To make Peach Chutney, use 10 cups of peeled, pitted, chopped peaches. To make Plum chutney, use 15 cups of unpeeled, pitted, chopped blue plums. Serving Suggestions : Refrigerate, keeps about a year. Serve with curry dishes, on muffins, in pancake and waffle batter or heated and spooned over ice cream. Source: Gifts From The Kitchen by Kasey Wilson |