Pear and Ginger Chutney Preserve Recipes

Ingredients :

3

1 tablespoon

300 g

1.1 liter

1.7 kg

450 g

350 g

225 g

100 g

cloves garlic, crushed

salt

molasses sugar

cider vinegar

cooking pears, peeled, cored and chopped

onions, chopped

seedless raisins

cooking apples, peeled, cored and chopped

stem ginger, chopped

grated ring and juice of 1 lemon

1. Put the garlic, salt, lemon rind and juice, sugar and vinegar in a pan, bring to the boil and simmer for 5 minutes.

2. Put the pears, onions, raisins, apples and ginger in a large china or earthenware (not metal) bowl and stir well.

3. Pour the spiced vinegar over the fruit, stir well, cover and leave for 12 hours.

4. Turn into a stainless steel, enamel or non-stick coated pan, bring slowly to the boil and boil gently for 3-4 hours, stirring frequently, until the preserve is thick and all the liquid has been absorbed.

5. Pour the chutney into warm, sterilized jars.

6. Cover with a waxed paper disc and vinegar proof screw on lids (used coffee jars with plastic lids are ideal).

7. Label, and store in a cool, dry, dark place.

Makes 5-6 lb (2.3 - 2.8kg)

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