Pear Ginger Chutney

Prep Time: 10 minutes

Cook Time: 1 hours, 20 minutes

Ingredients:

• 10 cups (5 pounds) peeled, sliced, firm, ripe pears
• 1/2 cup finely chopped green bell peppers
• 1-1/2 cups seedless raisins
• 4 cups sugar
• 1 cup chopped crystallized ginger
• 3 cups cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon whole allspice berries
• 1/2 teaspoon whole cloves
• 3 cinnamon sticks (2 inches long)

Preparation:

1. Place the pears, peppers, raisins, sugar, ginger, vinegar, and salt in a saucepan.
2. Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon.
3. Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices.
4. Ladle into hot, sterilized jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
5. Process in a boiling-water-bath canner for 10 minutes.

Yield: About 10 half-pints

Jamaican Jerk Sauce

Prep Time: 5 minutes
Ingredients:

* 1/2 cup ground allspice berries
* 1/2+ cup packed brown sugar
* 6 to 8 garlic cloves
* 4 to 6 Scotch bonnet peppers
* 1 tablespoon ground thyme or 2 tablespoons thyme leaves
* 2 bunches scallions (green onions)
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* Salt and pepper to taste
* 2 tablespoons soy sauce to moisten

Preparation:
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.

You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.

The traditional sauce doesn't have brown sugar.. and but you can add the brown sugar and a 2 tablespoons of vinegar to give that sweet and sour taste *omit the soy*.

Spicy Chocolate Meat Rub

Here’s a recipe for a spicy rub made with unsweetened cocoa powder that goes great on pork, lamb, or chicken. Just give them a good coating of the rub before grilling. This rub works especially well with kabobs, which give you more surface area and thus more chance to enjoy the chocolate rub’s flavors. Simply combine the ingredients together in food processor or spice grinder until the red peppers have been ground fine. This will keep several months in an airtight container.

• 1 cup natural unsweetened cocoa powder
• 1/4 cup kosher salt
• 2 teaspoons dried red pepper flakes, chopped fine
• 1/2 teaspoon ground cloves
• 2 tablespoons granulated sugar

YUM!!!

Perfect Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.