Preparation:
* (about 10 large) firm, ripe Barlett pears, peeled, cored and cut into chunks.
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. Bring
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. |
