Pear and apple chutney

STEP BY STEP

Let's make something delicious.

1. 01

   Squeeze the lemon. Wash, quarter and core the pears and apples. Cut the flesh into 1.5 cm cubes, drizzle with lemon juice and set aside.

2. 02

   Peel and finely dice the ginger. Wash the rosemary, pat dry, strip off the needles and roughly chop them. Score the juniper berries.

3. 03

   Caramelise the raw cane sugar in a large saucepan until light brown. Add the ginger, rosemary, coriander seeds and juniper berries and let them caramelise with the sugar. Add the maple syrup and allow to caramelise once more. Deglaze with the white balsamic vinegar and simmer over a medium heat until the caramel has dissolved.

4. 04

   Add the pears and apples and bring to the boil. Cook over a medium heat for approximately 45 minutes, stirring occasionally. Season with salt.

5. 05

   In the meantime, sanitise small preserving jars.

6. 06

   Fill the jars with the finished chutney and seal with the lids. If using screw-top jars, turn them upside down and leave to cool standing on their lids.