1 qt. cider vinegar
1/2 lb. light brown sugar
1 1/2 lbs. white sugar
30 to 35 firm unripe pears, peeled, cored, sliced
7 onions, coarsely chopped
7 cloves garlic, sliced
1 lb. seedless golden raisins
1 lb. currants
2 1/2 tbsp. salt
1 tsp. cayenne pepper
2 tsp. paprika
2 (2 1/2 oz.) cans mustard seed
1 c. orange marmalade
Grated rind of 1/2 orange
2 lemons, sliced thin
2 tbsp. curry powder
3 tbsp. crystalize ginger coarsely chopped
1 tsp. each ground cinnamon, cloves, allspice, nutmeg
1/2 lbs. dried apples, halved
1/4 lbs. dried apricots, halved
1 c. sherry wine, optional

Simmer vinegar and sugar 15 minutes. Add all ingredients except apples and apricots. Cook slowly 1 hour. Add apples and apricots and cook 30 minutes longer or until thick. Remove from heat. Add sherry, if desired. Place in sterilized jars and seal. Yields 25 half pints.