Ginger Pear Chutney


What better to do on your last day of freedom before school starts than to make some homemade pear chutney? Justin and I did another fruit pick with Operation Fruit Rescue Edmonton, this time for some little pears. They were super sweet and delicious! They also make a great chutney!

First things first, chop and core all your little pears. We did this all at once and had a big pear chopping and coring party, and then froze them in large and small quantities. It worked out pretty well!




The recipe I used called for crystallized ginger, but all I had lying around was fresh ginger. I took a chance and went for it!




I used a whole bunch of earthy fall-themed spiced like cloves and all spice. It made for a wonderful sweet/savoury combination.


Into the big dutch oven it all went.

Here are all the ingredients combined.

And here they are after they have been reduced for an hour and a half.

I filled some clean, sterilized mason jars, and boiled them for 15 minutes.

Then I let them cool on a rack for a while.


I bought some biodegradable labels too. Pretty sweet, eh?

Man, that looks good!

The recipe only made three jars, but I’m sure that’ll last us a decently long time!

Jacquie’s Awesome Ginger Pear Chutney

You will need:

8 cups peeled chopped pears
3 cups granulated sugar
1/2 cup finely chopped crystallized ginger (I used fresh!)
3 cups cider vinegar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

In a large dutch oven, combine all ingredients and bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally. While you a waiting, sterilize three 500ml mason jars in boiling water, for 15 minutes each. Remove chutney from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a”pop”. Label, and store in cool, dry, dark place.
Enjoy over cream cheese and crackers, as a condiment in sandwiches, and as a side to any fish, poultry or pork dish!

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