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Pear and walnut chutney

Pear and walnut chutney

This wonderful jam recipe has been supplied by Love British Food Ambassador Jenny Daswon, who is founder and CEO of Rubies in the Rubble.

 … utterly delicious with a cheese and ham board...


  • 1.5kg chopped, firm pears
  • 1 x orange (juice and zest)
  • 3 x large chopped onions
  • 2 x garlic cloves crushed
  • 30g fresh grated ginger
  • 200g sultanas
  • 100g chopped walnuts (roasted in the oven)
  • 700ml white wine vinegar
  • 400g molasses sugar
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • pinch of salt


  • Simmer the onions, spices, sultanas, salt and vinegar in a pan for 15 mins.
  • Add the sugar, stirring until the sugar is dissolved. Add the pear, increase the heat until you reach a gentle boil, reduce the heat and cook until the pear is soft and a thick consistency is reached – around 2hrs, stirring occasionally to prevent sticking.
  • Finally stir in the walnuts before jarring. Spoon into hot, clean jars, seal and label.
  • Once cooled, its best stored in dark cool room.
  • Tip for sterilizing jam jars: put them in the dishwasher on a hot wash or clean well in hot soapy water and dry in a warm oven.
  • Go on, have a dollop!… utterly delicious with a cheese and ham board.
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