pear tomato chutney

I found myself coming home from teaching the other evening with two heavy bags of pears and tomatoes, fresh from a student's tree.

The pears were visibly bruised, some needing a bit of care in handling. A bit of handling in de-worming. Their strong flesh showing the scars of their past.

pear tomato chutney | 8 - 10 half-pint jars

10 pounds pears, diced (I used yellow bartlett, cored with the skin intact)
tomatoes, seeded and diced (I used a variety of heirlooms)
1 medium onion, diced
1 1/2 cups brown sugar
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon red pepper flakes
2 tablespoons whole mustard seeds
2 teaspoons fresh thyme leaves

In a large pot, bring pears, tomatoes, onion, brown sugar and vinegar to a boil. Boil over high heat for 45-60 minutes, stirring occasionally, until the pears have began to break down and the juices are thickening. (note: The pears will cook down substantially, so your 10 pounds of chopped pears will condense into a mere pot of bubbling pear concentration.)

Add the salt and spices and simmer over high heat for an additional 30 minutes, or until the chutney is the consistency you desire (thick, bubbly, cohesive).

Process jars in a hot water bath for 10 minutes. Let rest on a tea towel to cool.

Serve with meat, cheeses, flatbread, straight from the pot to your mouth.