Pear-Ginger Chutney Recipe

How to make it

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• Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan.
• Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.
• Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt.
• Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes.
• Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more.
• Remove the cinnamon stick and clove.
• If you're not canning the chutney, let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week.
• To can the chutney:
• Put three empty 8-oz. glass canning jars in a large pot of water fitted with a rack insert.
• The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat.
• Put the lids in a bowl and cover with very hot water (boiling water can ruin the seal).
• Remove the jars from the water and drain them.
• Divide the chutney among the three hot jars.
• Fill to within 1/2 inch of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.
• Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes.
• Use tongs to remove the jars; let them cool undisturbed on the counter.
• You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.
• From Fine Cooking Magazine