PEAR CHUTNEY

I MADE THIS TO CAN THIS YEAR AND IT WAS OUTSTANDING.

BE WARNED…IT DEFINITELY PACKS A PUNCH.

2 cups dried currants

½ cup Golden (Sultana) raisins

12 Tablespoons pear brandy

8 Bosc pears, peeled and cut into ½” pieces

4 ribs celery, chopped

1 cup sugar

½ cup fresh lemon juice

¼ cup grated fresh ginger

Pinch each cayenne and allspice

Put currants, raisins and brandy into a saucepan and simmer over medium flame until the currants and raisins are plump and have absorbed most of the brandy, about 15 minutes.

Add pears, celery, sugar, lemon juice, ginger and spices and mix well.

Reduce fire to low and simmer until pears are soft and juices are thick and syrupy, 1 to 2 hours.

Put chutney in a sterile jar with a tight-fitting lid and set aside to cool. Keeps in the refrigerator for four weeks.

To can, pour hot chutney into warm, sterile jars, filling to ¼” from the top. Tighten lid as much as possible, then give it an extra turn. Boil in water bath for 10 minutes. Remove carefully and set aside to cool. If any lids have popped up, boil again, or put in the refrigerator and keep for up to four weeks.