Cleg's brother Tommy has a pear tree in his yard, and has been busy picking pears for everyone. I think he gave us about 50+ pears. So, I decided to make pear chutney. I tried two different recipes, but my favorite was from the canning book published by "Ball" (the Bible of canning and preserving). After cooking it for several hours, I then put it in pint jars, and into a boiling water bath. The yield: 12 pint jars.
And, pears were still left over. The last project was "Pear Honey" (it really is the consistency of preserves). This was a "Paula Deen" recipe from a Food Network show by Giada de Laurentiis. The recipe called for 10 cups of sugar, but I only used 6 cups. It also said to only cook for 30 minutes... I cooked it for 2-3 hours (Giada was using a different type of pear). It is yummy on your morning toast. The yield: 13 half pint jars!! Thanks, Tommy, for all the pears.
Pear Chutney
- 4 qts finely chopped, peeled pears (about 20 medium)
- 2 to 3 cups brown sugar
- 1 cup raisins
- 1 cup chopped onion
- 1/4 cup mustard seed
- 2 T. ginger
- 2 tsp salt
- 1 clove garlic, minced
- 1 hot red pepper, finely chopped
- 5 cups vinegar
Combine all ingredients in a large saucepot. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in a boiling-water canner.
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