Spicy Pear Chutney. Cooling after their water bath and the first canning I've done in many years. Now into the basement for a month and then giving away to friends and family for a Thanksgiving condiment.
The recipe is very flexible with no big need for exact measurements, but does take two days between cooking, cooling and the canning preparation and water bath. I've made it for years and it's heat is usually a big different each time, but it's always delicious.
5 pounds pears-peeled, cored and diced. I used Bartlett, but think most pears would work.
2.5 cups packaged brown sugar
2 cups granulated sugar
2.5 cups golden raisins
3 gloves chopped garlic
2 tablespoons yellow mustard seed
2 tablespoons red pepper flakes
1.5 tablespoons grated fresh ginger
1 tablespoon ground cumin
6 cups apple cider vinegar
Combine the pears and sugars in a heavy pan and bring mixture to a slow boil and cook for 2 hours on an ongoing slow boil, stirring from time to time.
Stir in all the remaining ingredients, cover and again bring mixture to a boil over medium heat. Turn off the heat, uncover and let cool to room temperature. Cover and let stand overnight on the stove.
The next morning, bring the chutney mixture to a boil over medium-low heat and boil slowly, uncovered, until reduced until quite thick-this usually takes about an hour.
Prepare your canning jars and lids, then pour in the chutney, and seal with the lids. Process the jar in a boiling water bath for 10 minutes. Let cool and store for at least one month in a cool, dark place.