Pear-ginger Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 centiliter: Garlic, minced or pressed
3 tbsp: Fresh ginger, minced
1/2 tsp: Ground allspice,
5 lbs: Pears, * see note
Directions:
Recipe by: Maggie Workman * (about 10
large) firm, ripe Barlett pears, peeled, cored and cut into chu
Rinse unpeeled lemon, then thinly slice; discard seeds. 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. Brin to a boil over medium-high heat, stirring
occasionally. Reduce heat to medium low and simmer, uncovered
stirring often, until a thin syrup forms (about 15 minutes). Add
pears; continue to cook, uncovered, stirring occasionally, until
chutney is thickened (about 1-1/4 hours).
Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch
headspace. Gently run a narrow nonmetallic spatula between chutney
and jar sides to release air bubbles. Wipe rims and threads clean;
top with hot lids, then firmly screw on bands. Process in boiling
water canner for 15 minutes. Or omit processing and ladle into jars
or refrigerator containers, leaving 1/2 inch headspace; apply lids.
Let cool, then refrigerate. Makes about 3 pints.
Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks
in refrigerator.
Source: Sunsets _Home Canning_.
Source from luhu.jp
large) firm, ripe Barlett pears, peeled, cored and cut into chu
Rinse unpeeled lemon, then thinly slice; discard seeds. 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. Brin to a boil over medium-high heat, stirring
occasionally. Reduce heat to medium low and simmer, uncovered
stirring often, until a thin syrup forms (about 15 minutes). Add
pears; continue to cook, uncovered, stirring occasionally, until
chutney is thickened (about 1-1/4 hours).
Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch
headspace. Gently run a narrow nonmetallic spatula between chutney
and jar sides to release air bubbles. Wipe rims and threads clean;
top with hot lids, then firmly screw on bands. Process in boiling
water canner for 15 minutes. Or omit processing and ladle into jars
or refrigerator containers, leaving 1/2 inch headspace; apply lids.
Let cool, then refrigerate. Makes about 3 pints.
Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks
in refrigerator.
Source: Sunsets _Home Canning_.
Source from luhu.jp
Tags
Chutneys