Pear-ginger chutney

Yield: 1 Servings

Ingredients:

1 sm Lemon
1 1/2 c Sugar
1 1/2 c Cider vinegar; (5% acidity)
1/2 c Chopped onion
1/2 c Dried currants
1 Cl Garlic; minced or pressed
3 tb Fresh ginger; minced
1/2 ts Ground allspice
5 lb Pears; * see note

Instructions:

Recipe by: Maggie Workman * (about 10 large) firm ripe Barlett pears peeled cored and cut into chu 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. Brin 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. Source: Sunset's _Home Canning_.