I am a cold weather girl. Yesterday was one of those crisp fall days, and I was actually cold! It’s a promise of things to come — apples being picked and pumpkins rolling in — so I do look forward to it. I love autumn! This year we have a bumper crop of pears. Last year was plum year — we had hundreds of pounds of the purple beauties. I don’t think we have as many pears, but it is a respectable harvest, enough that one starts wondering how many pears a person can eat? I love pears off of the tree, and I love to make upside cakes, poached pears, and pear muffins…. I also love chutney, so I decided to make up a few jars of a fiery pear one. Perfect for pork, or ham, turkey or chicken. Great in a ham and cheese sandwich on the griddle, or in the oven. But be warned — this one has a kick!
CHANGE SERVING SIZE
- 3 lbs. pears hard, under-ripe, peeled, seeded, and chopped
- 3 cups brown sugar light
- 3 cups apple cider vinegar
- 1 tbsp. mustard seeds
- 2 tsp. cayenne pepper (less if you prefer not so much kick)
- 1/4 lb. ginger crystallized, chopped (about 2/3 cup)
- 1 tsp. cinnamon ground
- 1/2 tsp. Quatre – Epices (see below)
- 1 cup raisins dark
- 1 cup golden raisins
- 2 cups onion(s) chopped
- 1 lemon peeled and thinly sliced
- Cook the pears in enough water to cover until they are medium soft.
- Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes.
- While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency.
- Transfer to sterilized jars and seal, process in a boiling water bath for 10 minutes, or store in refrigerator.
- (Quatre – Epices: equal amounts of white pepper, nutmeg, ground cloves and ground ginger. Cinnamon can also be added, but for this recipe I left it out.