August again, already. 2021. The Covid-19 pandemic just won’t quit. We got vaccinated. Took a trip to Kauai. Thought we were about to get back to normal. But then . . . the whole country slid backwards. Wearing masks again, even though vaccinated. The new Delta variant …
Weed it and Reap. And yet our fruit trees outdid themselves with beautiful fruit this summer. Since we’re now back to staying home and away from people as much as possible, I’m trying to do right by what is in my own backyard — our fruit trees, an abundance of flowers, birds, bees, backyard wildlife. All around the fractured world is so much chaos and death and illness and tragedy and angst, hatred, meanness, fear, mistrust. The best I can do at the moment is be grateful that my life isn’t so bad and try to share the summer harvest, not waste it. Tonight I canned Pears. Such a beautiful fruit! I made Spicy Pear Chutney. Here’s the recipe:
Bluebird Creek Farm
Spiced Pear chutney
fills 12 1/2 pint canning jars
Ingredients
Pears – ripe but firm. Wash, core, & dice into 1/2 inch cubes (peeling optional) — 4 quarts (12 cups)
Onion – peeled & diced — 2 cups
Garlic – peeled & minced — 2 tablespoons
Green chili pepper – jalapeño or less hot variety. washed, seeded, & minced —1 1/2 tablespoons
Fresh Ginger – peeled & minced —1 1/2 to 2 tablespoons
Dried Cherries, Cranberries, or both — up to 1 cup
Crystalized Ginger – minced — 1/4 cup
fresh lemon zest 2 tablespoons or more
juice of 1 lemon
Dried Chile Mango – minced— 1/4 cup
Candied Citron – minced — 1/4 cup
Apple Cider Vinegar — 2 cups
Light Brown Sugar — 2 cups (or less, to taste)
spices:
Coarse salt – 1/8 tsp
Ground pepper – 1/4 tsp
dried chipotle chili – up to 1 tsp
cumin – 1/4 tsp
cardamom – 2 tsp
ground cloves – 1/4 tsp
ground cinnamon – 1 tablespoon
ground nutmeg – 1/4 tsp
dried coriander – 1/4 tsp
mustard seeds – 1 to 2 tsp
ground fenugreek – 1/2 tsp
1 cinnamon stick
Beginning canning video: https://youtu.be/EF-dex6jx64
Directions
Combine and gently mix all ingredients in a large, heavy-duty, stainless steel cooking pan. Cook over medium heat until the sugar is completely dissolved, and the mixture is gently boiling. Reduce heat to simmer, stirring occasionally to prevent burning on bottom of pan until the liquid has reduced — about 45 to 50 minutes.
While the chutney is simmering, fill canning pan with water and set clean jars inside the canner on a rack insert. The water should completely cover the jars, with at least 2 inches of water above the tops of the jars. If the water is hard, add a 1/2 cup of white vinegar to prevent white streaks and stains on lids. Bring water to boil, cover, then turn off the heat. Next, boil water in a saucepan, then turn flame down to a low simmer. Gently wash new lids and drop in the simmering water. Keep bands dry and set aside.
When the chutney is ready, remove hot jars from water, drain, and fill with chutney to within 1/2 inch of the top. Wipe rim of jar with clean paper towel. Place lids on jars and gently screw on bands. Return filled jars to water, making sure water covers them by at least 2 inches. Bring water back up to a boil. Once boiling, set timer for 10 minutes. When time is up, turn off heat. Use tongs to remove the jars. Let them cool undisturbed on the counter. Label. Store in cool dark place. Do not stack the jars. Enjoy!
