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Pear Chutney

Yields1 Serving

 6 cups chopped pears, peeled or not
 1 cup chopped apple
 1/2 cup finely chopped onion
 1/2 cup finely chopped red bell pepper
 3/4 cup dark raisins
 1/2 cup chopped candied ginger
 2 cups brown sugar
 3/4 cup cider vinegar
 finely grated zest and juice of 1 lemon
 1 Tbsp. mustard seeds
 2 tsp. dried chili flakes
 1 tsp. salt
 1/2 tsp. nutmeg
 1/2 tsp. cloves

Prepare the preserving jars according to package directions. (For me, this means wash them. I like giving them a run through the dishwasher, so they come out clean and hot - when you ladle in the hot preserves, they seal perfectly as they cool.)


Combine all the ingredients in your preserving pot. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring often, until the pears are tender and the mixture has thickened, about 1 hour.


Remove from the heat. Ladle the chutney into hot, sterilized jars, leaving a 1/2 inch head space. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes. (Or not.)


Makes about five to six 8 oz. (250 mL) jars.