Brooklyn Purple: Concord Grape, Pear & Ginger Chutney

Ingredients

• 11 pounds Concord grapes, stems removed
• 4 pounds pears, cubed large (I used just under ripe Bartletts—don’t use too ripe pears or they will cook to sauce)
• 1 pounds fresh ginger, julienned
• 3 pounds Vidalia onions, chopped chunky
• 10 ounces dried currants
• 6 ounces sliced almonds, lightly toasted
• 3 1/2 pounds white sugar
• 48 ounces cider vinegar
• 8 bay leaves
• 1 1/2 teaspoon cayenne
• 1/2 teaspoon ground cloves
• 1 tablespoon mustard seeds
• 2 1/2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper

Directions

1. To slip the skins off the grapes, you pinch each grape and pop the pulp into a medium pot and keep the skins in bowl.
2. To process the pulp cook, heat to a boil on a medium-low flame, stirring periodically until it liquefies. Pass through a strainer and discard seeds.
3. Mix all the ingredients in a large stock pot or two big pots. Heat to a gentle boil on a medium-low flame; be very careful to stir it periodically until the chutney turns completely purple and it’s the desired consistency. This recipe took about 3 hours.
4. To sterilize jars: Clean jars with soapy water and rinse well. Place them on a roasting pan or sheet pan lined with wet paper towel. You can up them upright in the oven. Make sure they are not touching each other.
5. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
6. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
7. Cool jars on rack. Store in cool place for at least one month before eating.