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How to Make Autumn Apple-Pear Chutney - A Step-by-Step Guide

Welcome to the delicious world of Autumn Apple-Pear Chutney! This sweet and savory condiment is the perfect accompaniment to all of your autumn meals, from roast pork to turkey sandwiches. With its warm spices and tangy fruit flavors, this chutney is sure to become a staple in your kitchen during the fall season.

What makes this chutney truly special is the combination of fresh apples and pears, which are abundant during the autumn months. Their natural sweetness is enhanced by the ad...

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Ingredients

  • 1 ½ pounds apples - peeled, cored, and diced
  • 1 ½ pounds pears - peeled, cored, and diced
  • 1 large yellow onion, minced
  • 2 cups cider vinegar
  • 1 ½ cups white sugar
  • 1 ½ cups dried cherries
  • 1 lemon, seeded and chopped
  • 2 tablespoons yellow mustard seeds
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 55 mins
  • Servings: 24
  • Yield: 6 half-pint jars

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

    • Nutrition

    122 cal.

    • Total Fat: 0g
    • Sodium: 197mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 23g
    • Protein: 1g
    • Vitamin C: 3mg
    • Calcium: 19mg
    • Iron: 0mg
    • Potassium: 97mg

    Categories

    Pickle recipes
    Condiment recipes
    Preserves recipes
    Fruit recipes
    Sauce recipes