BY NICK WILKINSON
Tsp chopped rosemary
300g dried fruit (e.g. raisins, sultanas)
100g demerara sugar
400ml cider vinegar
100 g crystallised/candied ginger
1kg pears, ideally not very ripe, peeled and chopped
½ tsp sea salt
½ tsp nutmeg
2 tsp allspice
Heat a little water or oil in a pan.
Add the rosemary, dried fruit and sugar and cook until the sugar is caramelised.
Add the rest of the ingredients, except the pears and vinegar and boil for a couple of minutes.
Add the pears and simmer until the pears are softened and picking up flavour. Stir frequently but gently to avoid breaking up the pears.
Remove pan from the from heat and spoon chutney into your sterilised jars.
Cut a circle from greaseproof paper and place on top, then seal with the jar lid.
If you want it to keep the chutney for a longer time, boil the full jars in water for an extra 10 mins.