Pear Chutney

Peel the pears, remove the stems, cut them into quarters, and then dice them into small pieces.

Grate the outer zest of the lemons and set it aside. Cut the lemons in half, squeeze out the juice, and reserve it. Take the squeezed lemon halves, slice them as thinly as possible, and boil them in water until softened. Drain and set aside.

In a large pot, add the boiled lemon slices, lemon juice, and lemon zest. Then, add the diced pears, chopped onions, sultana raisins, sugar, salt, cinnamon, nutmeg, paprika, and cover everything with the apple cider vinegar.

Heat the mixture over medium heat until it begins to boil. Then, reduce the heat to low and simmer for 50 minutes or until the mixture thickens. Stir occasionally to prevent sticking.

Pour the hot chutney into clean, dry, sterilized jars. Once cooled, seal the jars tightly.

Allow the chutney to rest for a few days before using to let the flavors develop fully.