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| Serves: people |
- To sterilise jars and their lids, wash thoroughly in warm, soapy water, rinse and drain upside down on kitchen paper. Place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.
- Pears are often overlooked, make the most of this delicious and versatile autumn fruit with this easy chutney which keeps for six months unopened.
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INGREDIENTS
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INSTRUCTIONS
- Peel and core the pears and apples and cut into chunky pieces. Peel and finely slice the shallots. Roughly chop the prunes.
- Put the pears, apples, prunes, sultanas, shallots, sugar and cinnamon stick into a large shallow pan. Pour 300ml of the vinegar over the fruit, add a little salt and bring slowly to a gentle simmer, stirring frequently until the sugar has dissolved completely.
- Continue cooking for approximately 25 minutes or until the fruit is tender but has not lost its shape.
- Pour in the remaining vinegar and continue cooking for another 30 minutes, stirring frequently, until the mixture is thick and syrupy.
- Divide the hot chutney between 6 sterilised jars and seal. Store in a dark, cool place and leave to mature for one month before eating.
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