Pear Chutney

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg eating pears
  • lb/675


Peel and core pears and chop them. Put the pears, sugar, raisins, grated orange rind and juice into a pan with the vinegar and spices. Bring to the boil and simmer for 1 hour until thick and golden brown, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.