This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.
It looks lovely in the jar and makes a great gift.
However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting. The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.
Servings: 0
Ingredients
- 5 Lbs Pears Roughly 10 cups, peeled cored and sliced.
- 1.5 Cups Raisins Seedless, chopped a bit.
- .5 Cup Green Pepper Chopped
- 1 Cup Candied Ginger Chopped
- 4 Cups Sugar
- 3 Cups Cider Vinegar
- .5 Tsp Salt
Spices
- 3 Sticks Cinnamon Broken
- .5 Tsp Cloves
- .5 Allspice Whole
Instructions
- Wrap the cinnamon sticks, allspice, and whole cloves in a large piece of cheesecloth, tying it tightly to ensure the spices remain intact.
- Put all ingredients together in a large pot. Ideally, it should be at least 1/3 empty with all the ingredients in it…this allows room for the contents to boil properly without boiling over.
- Stir regularly, or continuously if you are not sure what “regularly” means. As you do so, keep scraping at the bottom of the pot so that you don’t get anything sticking to the pot and burning.
- Boil this mixture for about 10 minutes, then ladle into sterilized jars, cover with sterilized lids and process for 20 minutes in a boiling water bath.
Tried this recipe?Let us know how it was!
