Recipe by Kathleen Constance
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.
Top Review by Angela G.
I have been making this recipe for years (I'm thinking probably 13? I'm not sure where I found it originally) and many years canned it and given it away for Christmas gifts. It's delicious with pork roast and also using for making with baked brie (rub brie with rind with hot curry, top with this chutney, wrap with puff pastry and bake, a huge hit for the holidays). I highly recommend it.
- 2365.9 ml peeled chopped pears
- 946.36 ml granulated sugar
- 236.59 ml seedless raisin
- 236.59 ml finely chopped crystallized ginger
- 709.77 ml cider vinegar
- 4.92 ml salt
- 4.92 ml cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground cloves
Directions See How It's Made
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove 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.
- To 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.
- I 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.