Homemade Apple and Pear Chutney

[lesley]

This is a really easy-to-make chutney, great for Christmas pressies as it only takes 4 weeks to mature.




Makes 8 Assorted Jars
Prep Time 30 mins
Cooking Time 30 mins
Ingredients

• 2730g Bramley apples
• 1357g Conference pears
• 3 Large onions, finely chopped
• 2 Large garlic cloves, finely chopped
• 2 Lemons, grated zest and juice
• 1 Heaped tablespoon wholegrain mustard
• 1 Litre white wine vinegar
• 225g Sultanas
• 225g Dried apricots, roughly chopped
• 1inch/2.54cm Root ginger, peeled and grated
• 3 Tbsp ground ginger
• 1 Tbsp Himalayan salt or sea salt
• 1kg Dark muscovado sugar

Method

• Peel, core and roughly dice the apples and pears
• Put the apples, pears, onions, lemon zest and juice, garlic, mustard and half the white wine vinegar into a large heavy saucepan and bring to the boil
• Simmer for a few minutes, just until the fruit starts to soften, don’t overcook
• Add the rest of the vinegar and all the other ingredients, stir
• Bring back to the boil and simmer for about 25 minutes, stirring occasionally, leave the lid off
• Pack into jam jars or kilner jars and lay a waxed disc on top, wax side down (see Cook’s tips 1.)
• Store in a cool dark place for about a month

Cook's tips

• 1.Wash the jars in hot soapy water or put through the dishwasher
• Dry and sterilize in the oven 130°C/250°F/Gas mark ½ for 10 minutes
• Use only plastic coated metal lids, boil these along with any rubber seals, in a saucepan of water for 10 minutes

Equipment

• Large heavy saucepan
• Jam jars and Kilner jars

Shopping List

• 2730g Bramley apples
• 1357g Conference pears
• 3 Large onions
• 2 Large garlic cloves
• 2 Lemons
• 1 Heaped tablespoon wholegrain mustard
• 1 Litre white wine vinegar
• 225g Sultanas
• 225g Dried apricots
• 1inch/2.54cm Root ginger
• 3 Tbsp ground ginger
• 1 Tbsp Himalayan salt or sea salt
• 1kg Dark muscovado sugar
• Waxed discs