Freezing And Preserving Recipes
Feijoa-Pear Chutney
Every fall, a casual stroll through our garden proves to be quite precarious. Why? Because the ground looks like this. Dozens of feijoas lay scattered across the mulch, dropping from our two-story-tall feijoa tree with a plop so loud, I sometimes hear them from inside the house.
Ingreadient
- 4 cups chopped feijoas (flesh only)
- 1 cup chopped pear
- 1 cup chopped sweet onion
- 1 cup raisins
- 1 cup apple cider vinegar
- 1 cup packed brown sugar
- 1 orange, zested and juiced
- 1-inch piece fresh ginger, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes
Direction
- In a large, wide pot, combine all of the ingredients over high heat and bring to a boil.
- Once the mixture starts bubbling consistently, reduce the heat to medium. Simmer until the fruits are tender and the mixture is thickened, 25 to 30 minutes, stirring occasionally.
- Ladle the chutney into jars, wipe the rims clean with a towel, and seal with lids.
- Let the jars cool to room temperature before storing in the fridge.
- The chutney will keep for up to one month, refrigerated.
- Alternatively, you can process the jars in a boiling water bath for 10 minutes, adjusting the time for altitude as needed.
