Makes 2-3 cups
Ingredients:
- 820g can of pears in syrup
- 1 stalk of celery, finely chopped
- 1/4 cup brown sugar
- 1/4 leek, finely chopped
- 10g jam setter
- 1 1/2 tsp citric acid
- 1 tsp iodised salt
Method:
- Sterilise jars (see below)
- Strain the pears and keep the liquid
- Chop pears roughly into small chunks
- Add the liquid to a saucepan and boil until the liquid is reduced by half (~8-10 minutes)
- Add the pears, celery, sugar, citric acid, jam setter and salt
- Simmer 10-15 minutes or until the mixture is thick
- Pour into the sterilised jars, seal and cool to room temperature
- Refrigerate
Sterilising jars:
- You require glass storage jars with lids (save old jam jars)
- Preheat your oven to 150 degrees Celsius
- Place well washed jars upside down on an oven rack for at least 20 minutes, while preparing the chutney
- Remove from the oven and while still hot pour in your chutney, screw on the lid and allow to cool to room temperature before refrigerating
