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Spiced Pear Chutney recipe
Sweet, tangy and perfect
🍐 Spiced Pear Chutney (Canning Batch)
Sweet, tangy pears simmered with warm spices and preserved for long-term pantry storage using the water bath method.
Perfect for cheese boards, meats, appetizers, sandwiches and wraps.
Yield
🍯 Ingredients
For the Chutney
- 2 cups packed brown sugar
- 2 cups apple cider vinegar (5% acidity — do not reduce)
- 8–9 large firm pears (about 4 pounds), peeled, cored, and diced
- 8–9 cloves garlic, minced
- ¼ cup fresh ginger, finely minced
- 2 tablespoons mustard seeds (yellow and/or brown)
- 1–1½ teaspoons red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cinnamon sticks
- 8–10 whole cloves
- 2 teaspoons kosher salt
- Sterilized half-pint jars with lids and bands
👩🍳 Instructions
- Prepare Equipment: Wash jars, lids, and bands. Keep jars hot. Prepare a boiling water bath canner.
- Make the Base: In a large non-reactive pot, combine brown sugar and cider vinegar. Bring to a boil and simmer for 10 minutes.
- Add Ingredients: Stir in pears, garlic, ginger, mustard seeds, red pepper flakes, cumin, coriander, cinnamon sticks, cloves, and salt.
- Simmer: Bring back to a boil, then reduce heat and simmer uncovered for 50–60 minutes, stirring frequently, until thick and glossy.
- Remove Whole Spices: Discard cinnamon sticks and cloves before jarring.
- Fill Jars: Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles and wipe rims clean.
- Seal & Process: Apply lids and bands fingertip tight. Process in boiling water bath for 10 minutes (adjust for altitude if needed).
- Cool: Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
📦 Storage & Shelf Life
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate after opening and use within 3–4 weeks.
💡 Tips & Tricks
- Do not reduce vinegar or sugar — proper acidity ensures safe canning.
- Stir frequently during simmering to prevent sticking.
- Chutney should mound on a spoon when ready.
- Flavor deepens after 2–4 weeks of storage.
- Always process jars in a boiling water bath for shelf stability.
🍽 Key Pairings for Pear Chutney
Cheese Boards: Pair with strong flavors like sharp cheddar, creamy brie, blue cheese, or goat cheese.
Meats: Roast pork, pork chops, ham, roasted chicken, and sausages.
Appetizers: Serve on crostini, with baked brie, or paired with chicken liver parfait.
Sandwiches & Wraps: Excellent in paninis, especially with turkey, cheddar, or brie.
Other Ideas: Alongside curries, with savory oatmeal, in grain bowls, or on toasted bread.
❓ FAQ
Can I reduce the sugar?
No. Sugar contributes to preservation and proper texture in this canning recipe.
Why must I use 5% vinegar?
Standard 5% acidity vinegar ensures the chutney is safe for water bath canning.
How do I know jars are sealed?
The lid should not flex when pressed in the center after cooling.
When is flavor best?
After resting 2–4 weeks, the spices mellow and deepen beautifully.
“Sweet pears. Warm spice. Preserved for the seasons ahead.”