LYNCHS PEAR CHUTNEY

1 kg pears (peeled, chopped to 1 cm cubes or larger. Bulk out with apples if you havent got a full kg of pears). Rind and juice of 1 lemon/lime 600ml of white vinegar (pickling/preserving vinegar) Ginger (about 3 cm) very finely chopped. 2 cloves of garlic, mashed. 200 grams brown sugar 1 green pepper chopped (capsicum) Sprig of fresh rosemary, finely chopped 1 tbs mixed herbs* 5 cloves, crushed to a powder 1 small cinnamon stick, crushed to a powder 1 teaspoon mustard 1 tsp cayenne pepper 0.5 tsp ground nutmeg (or mace) 0.5 tsp turmeric 0.5 tsp ground black pepper* Place all the above in a large saucepan. Bring to the boil, then simmer for around 2 hours, or until the mixture is thick. Be careful that the mixture doesnt burn at the bottom of the pan (2 hours is an estimate, could be less/more) Sterilise some jars and lids (I do this by boiling them in another big saucepan). Spoon/ladle the mixture into the jars while both are still hot, filling the jars to the top, then adding lids, and leave to cool. I keep the unopened chutney in the fridge, but this may be unnecessary. Definitely keep opened chutney in the fridge. Unopened chutney should last for years, given the sugar and vinegar content. Best enjoyed with ham, cheese, etc.