GINGERED PEAR & CURRANT CHUTNEY

Gingered Pear & Currant Chutney image

Living on a small farm, my husband and I always shared chores, including canning our homegrown harvest. I think this spiced pear chutney is especially good with pork roast.

Provided by Taste of Home

Time 3h

Yield 6 pints.

Number Of Ingredients 9

Ingredients

3 cups sugar
3 cups cider vinegar
2 small lemons, thinly sliced and seeds removed
1 large onion, chopped
1 cup dried currants
1/3 cup minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon ground allspice
20 large pears (about 6 pounds), peeled and chopped

Steps:

In a Dutch oven, combine the first eight ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 15-20 minutes or until mixture becomes syrupy., Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, 1-3/4 hours or until fruit is tender and mixture has thickened, stirring occasionally. Remove from the heat. , Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.