I have just finished the last of the pear chutney that I made for Christmas. It was the first time I have ever tried to make a chutney and it is really simple to make.
Much easier that jam making, so don't be put off by the thought of special thermometers, sugars and pans, there is none of that here.
Chutney is really easy to make and a great way of preserving your harvest through the winter months.
Here is my recipe for delicious pear chutney. This a delicious chutney recipe using lightly spiced pears.
It makes a lovely accompaniment to cold cuts of meat and to strong flavoured cheeses. It is so versatile that it can also be served with hot meats and is very nice with roast pork and roast duck.
This recipe makes enough for 1 454g/16 ounce/1 lb
jar, if you want to make more simply double, or triple the recipe.
You must sterilise the jars before using
them.
Equipment
1 454g/ 1lb/ 16 ounce jar
1 jar lid
1 wax circle seal
Ingredients
1kg pears
350g soft dark brown sugar
275ml cider vinegar
1 cinnamon stick, broken in two pieces
1/2 lemon, cut into thin slices
1/2 teaspoon ground cloves
1 teaspoon juniper berries
1 teaspoon ground mixed peppercorns
Method
1. Put all the ingredients except
the pears in to a saucepan. Place on a low heat to allow the sugar to
dissolve. Stir occasionally.
2. While the sugar is dissolving
peel the pears, cut in to small pieces.
3. Once the sugar has dissolved
add the chopped pears to the saucepan and gently simmer for 20
minutes, until the pears are tender.
4. Now turn up the heat and boil
the mixture until it has reduced to a thick syrupy consistency,
stirring occasionally. This will take around 10 minutes.
5. Fill the sterilised jars with
the hot pear mixture, place the wax disc on top of the pears then
seal with the lid. Leave to cool completely.
6. Label and date the jars. Store
the jars in a cool dark place for about 1 month before using. The
spiced pear chutney will keep well for about 6 months.
