1/1 Photo of Ginger Pear Chutney
2 hrs 30 mins
1 hr 30 mins
Kathleen Constance's Note:
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
My Private Note
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Units: US | Metric
- 1In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- 2Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- 3Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- 4To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- 5I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
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Nutritional Facts for Ginger Pear Chutney
Serving Size: 1 (3283 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 385.5
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 200.4 mg
- Total Carbohydrate 97.8 g
- Dietary Fiber 4.7 g
- Sugars 87.0 g
- Protein 0.9 g
The following items or measurements are not included: