Lucy's chutney

Lucy lived to be nearly 100. She was a woman of intense reserved passion--for her long-departed husband, art, the Adirondacks, Shakespeare's sonnets, learning, work (she retired at 82). Brightly intelligent, she had a photographic memory, and I learned early in our relationship that it was futile to argue history, or dates, or events--I was always wrong. In her 90's, her memory evaporated along with her mobility, and it must have been a very lonely existence for her.
I like to remember her making this chutney, stretching her full 4'10" to see over the lip of the large pot she used in order to check on its progress. This is the recipe she used the day I documented it; I'm sure there were variations over time. It tastes delicious, complex, great on sandwiches and everything else.

6-8 pounds of hard green pears, peeled and diced
1 quart of cider vinegar (add 1/2 quart more as it cooks down)
2 pounds of brown sugar
1 pound of white raisins
1 T mustard seeds
1 tsp salt
1 head garlic, chopped fine
6-8 chili peppers
ginger (candied, dried, or fresh)

Throw together and cook forever, stirring frequently, until it's a thick rich brown.