Ginger Pear ChutneyPosted: September 3, 2012
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!
Jacquie’s Awesome Ginger Pear Chutney
You will need:
Enjoy over cream cheese and crackers, as a condiment in sandwiches, and as a side to any fish, poultry or pork dish!