Best Pear Dried Apricot Chutney Recipes
SOUTH AFRICAN FRUIT CHUTNEY
Steps:
- Gather the ingredients.
- Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
- Chop the apricots into chunks, reserving the soaking water.
- To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
- Chop the peaches into large chunks, discarding the pits.
- Chop or dice the onions.
- Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
- Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
- Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
- Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
- Enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g
APRICOT & PEAR JAM ( AND BONUS HONEY )
Everyone loves this ! I make it when the pears come in and give it away as gifts at Christmas .. and sometimes, if I'm lucky, I have leftover "honey" in the bottom of the pot and jar it up for serving over ice cream, glazing meats, or drizzling over Peach Crisp! NOTE: this recipe really shouldn't be doubled.. do multiple small batches in the correct amount, and dont forget to use the lemon.. pears are low pectin!
Provided by Staci Smith @staciysmith
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- I use a maslin pan..Place your pears in the pan and cover with the lemon juice, zest, and water. Chop your apricots and add to the pan.
- Bring the mixture to a boil over medium heat, and then simmer until the pears are soft which is about 10 minutes.
- Reduce the heat to low and add your warmed sugar stirring well, until your sugar is dissolved. Increase the heat at this point and boil rapidly for 20-30 minutes until you reach setting point.
- Remove from heat, and skim off any surface scum. Leave to sit about 10 minutes, then ladle into warmed sterilized jars. Allow to cool.
- Make sure your jar rims are clean. Apply heated new lids and then your bands, making sure the bands are slightly more than finger tight and secure. I've also heard of using the wax paper rounds and screw on lids or cellophane lids, though I have not used them myself. Store in a cool dry place ! YUMMMMY!
DRIED APRICOT CHUTNEY
Similar to using fresh fruit, but this time with dried. I have substituted other dried fruits such as peach, pear and apple with success.
Provided by Bokenpop aka Mad
Categories Chutneys
Time 1h5m
Yield 1 litre
Number Of Ingredients 11
Steps:
- If the dried fruit is very hard, the soak them whole overnight in water then drain.
- This step can be omitted if fruit is already soft.
- Mince apricots, raision, garlic and onion together.
- Add all other ingredients and boil gently for 1 hour until thick.
- Bottle and seal immediately using whichever method works best for you.
Nutrition Facts : Calories 5833, Fat 6.9, SaturatedFat 0.7, Sodium 5128.5, Carbohydrate 1476.9, Fiber 72.3, Sugar 1243.6, Protein 44.6
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