Pear chutney

I’ve been helping my friend with her glut of apples, which means nearly everything has apples in it at the moment, but I’ve nearly used them all up, having made some delicious cakes, tartes, jams, jellies and chutneys. She also shared with me some pears. I had thought about making a pear tatin, but decided I had enough to try some pear and ginger chutney instead.

With Brian helping, we first peeled, cored and chopped the pears.

Then I added some chopped red onion, and grated in some fresh ginger. I then added cider vinegar and sugar and some salt. After a good 30 minutes the sugar was melted, the onions were cooked, and the pears were glazed in a syrupy, sweet and sour mixture.

It's difficult putting labels on bulb shaped jars!

I carefully filled just over 6 jars with the chutney, which can be used straight away or stored in a cool place. I think it will be very tasty with cheese.