Pear Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg eating pears
  • 1Ā½lb/675g soft brown sugar
  • 1lb/450g seedless raisins
  • 2 oranges
  • Ā½ pint/250 ml white vinegar
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice


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.

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