Ginger preserves or chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Seedless orange |
| Peeled and finely chopped | ||
| 2 | Limes | |
| Halved and cut into thin | ||
| Slices | ||
| 3 | mediums | Granny smith apples |
| Cored and coarsely chopped | ||
| Skin is still on | ||
| 3 | larges | Very ripe pears |
| Bosc or Bartlett or other | ||
| Flavorful pears | ||
| Halved, cored and coarsely | ||
| Chopped -- skin on | ||
| 8 | ounces | Fresh ginger root |
| Weighed before peeling | ||
| Peeled and finely chopped | ||
| 1 | cup | Orange juice |
| 2 | cups | Granualted sugar |
| 1 | cup | Honey |
Directions
This is very hot - reduce ginger if less heat desired. Combine the fruits, ginger, juice in a medium sized pan set over moderate heat. Cover and bring to a simmer. Cook over low heat (low simmer) for 30 minutes. Stir in the sugar and honey and stir until the sugar dissolves. Return to a simmer and cook, uncovered, stirring frequently for 1 hour or until very thick. Store in sterilized canning jars and refrigerate for up to 4 months. Posted by Blanche007 From Indulgences: 1 Cook's Quest For the Delicious Things in Life.
Recipe By :
From: Stephanie Da Silva
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