Pear Chutney made using Tinned pears
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Ingredients:
3 Large (825g) cans of pears in syrup, syrup drained (and kept). Puree 1 tin of ot the pears and finely dice the other 2 tins of pears.
1 ½ cups brown sugar
4 ½ tsp citric acid
3 cups white sugar
3 tsp sea salt
3 cloves garlic, finely minced
3 sticks celery, finely diced
1 packet sure-jell, jamsetta or other fruit pectin
3 Large (825g) cans of pears in syrup, syrup drained (and kept). Puree 1 tin of ot the pears and finely dice the other 2 tins of pears.
1 ½ cups brown sugar
4 ½ tsp citric acid
3 cups white sugar
3 tsp sea salt
3 cloves garlic, finely minced
3 sticks celery, finely diced
1 packet sure-jell, jamsetta or other fruit pectin
Method:
How to Sterilise Jars and Lids
To Print this recipe, open the pdf doc or jpg image below and select print.
- Place the pear syrup from the tins into a saucepan and boil until it is reduced by half.
- Add chopped and pureed pears, brown sugar, white sugar, citric acid, salt, garlic, and celery.
- Simmer about 30 minutes until the mixture thickens.
- Add the Sure-jel. Boil another 5-10 minutes.
- Cool a little and pour into still hot sterilised jars.
How to Sterilise Jars and Lids
To Print this recipe, open the pdf doc or jpg image below and select print.
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