This recipe is for Maggie: Yesterday I made 24 medium jars of pear relish, and tasting it last night we were delighted with it. Please don’t think we quaff such large quantities, they are distributed throughout the family and a few friends…
Pear Chutney
10.896 Kg /12lb pears 3 teaspoons cayenne pepper
14 g / 1/2 oz of salt 1/2 oz cloves
5 1/2 Kg / 6lb. sugar 2 onions
12 cups / 3 pints vinegar 56 gm. / 2 oz. root ginger
Put ginger, cloves and onions in a bag and boil in vinegar. Cut pears in small pieces and cook gently till tender, adding sugar. Once sugar is there it does need stirring. Remove bag. (I did add some cornflour, a couple of tablespoons mixed to a paste to bring a little thickening). Bottle and seal. I found I had too much juice, so strained the last bit and tipped it out the excess juice.
This I cooked in two large pots, it really needs a jam pan. Half quantity would make 12 jars.
Pear Chutney 29th April 2014
Barbara Pyett 