1.5 lbs pears, peeled and chopped
1 cup cider (I used frozen cooked fresh figs in their liquid instead)
1 cup golden raisins
6 prunes, chopped (because that was how many I had)
1 cup cider vinegar
1 inch square of ginger root, or more, chopped fine
1 teasp salt
Cook apples, pears and cider until they soften some. Add raisins, prunes, vinegar and ginger and cook until thick, stirring occasionally at first and more often as the water boils away. This should be safe for boiling water bath canning because the vinegar provides enough acidity even though it doesn't have sugar.
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