Do Preserve Pear, Lemon + Ginger Chutney
Do Preserve is a handbook in the true sense of the word. Combining their experience as cooks, caterers, foragers and farmers, Anja, Jen and Mimi have written a stand-out book on preserving the seasons. From Strawberry Gin Fizz to Rhubarb and Turmeric Pickle, they have got everything covered. It really has been my guide this autumn, and I know it will continue to be for many more to come.
PEAR, LEMON + GINGER CHUTNEY
This is a fruity chutney with a delicate warmth from the ginger. It is an onion-free recipe which allows the pear to shine. Very ripe, soft pears should ideally be used for this chutney, but I have used hard pears before and they work fine. However, they will need mashing with a potato masher at the very end to break the flesh down a little.
Makes approx. 1.5 litres
3 lemons, finely sliced, seeds discarded
2kg ripe pears
50g piece of ginger, peeled and grated finely
400ml cider vinegar
300g light brown sugar
1/2 tsp ground cloves
1 tsp cinnamon
Chop the lemon slices into small bits, place them in a small pan, cover with cold water and bring to the boil. Once boiled, discard the water and cover with fresh cold water. Bring to the boil again and simmer for 10-15 minutes, by which time all the bitterness should have come out of the lemons and the rind should be soft. Drain off the water.
Place all the ingredients (including the lemon) in a large pan and slowly bring the mixture to the boil, stirring from time to time. Simmer for about 2 hours. It is ready when a spoon dragged along the bottom of the pan leaves a clear streak (i.e. the vinegar doesn’t run back in straight away).
Pack the hot chutney into sterilised jars and seal.
Store in a cool, dark place. This chutney needs to mature a little in the jar, so I would suggest keeping it for three months before opening. Keeps well for up to two years. Once opened, store in the fridge and use within three months.
Image: Richard Beaven
Recipe: from Do Preserve, published by The Do Book Company