pear chutney

I have given several chutney recipes, but this is the one most similar to the mango chutney from India and yet was made by colonists using local produce. It is best served with ham or over a block of cream cheese as an hors d’oeuvre.

CANING NOTES

• This is a hot pack, acidified recipe.

• Initial pH will be below 4.

• The recipe makes approximately 96 ounces or 6 pints.

• The recipe can be doubled.

INGREDIENTS

4 pounds pears, any variety but firm fruit, cored, peeled and chopped fine

3 lemons, sliced, seeded and slices quartered

1 ½ pounds brown sugar

1/4 cup honey

1 ½ pounds sweet onions, diced

1 quart cider vinegar

3/4 pound light raisins

1/4 pound crystallized ginger, chopped very fine

1 tablespoon mustard seeds

2 teaspoons cayenne pepper (increase amount for a spicier chutney)

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

Prepare and place all ingredients in a pot.

Cook over low boil until mixture thickens and pear chunks are no longer light colored.

Conduct initial pH test. If pH is below 4.3, it is fine. To reduce, add more vinegar 2 tablespoons at a time.

Hot pack above 195 degrees F according to the safe canning practices outlined .

Perform final pH testing after 24 hours to insure safe canning was accomplished and the pH is below 4.5.