How to make Pear & Orange Chutney | Rosie Makes Jam Recipes

Pear & Orange Chutney

A soft, fruity chutney making the most of Autumn's pears


Peeled, cored and sliced
3lb 8oz
1.5 kg
Onions (medium),
Peeled and chopped
2 each
8 oz
225 g
Muscavado Sugar
13 oz
350 g
Orange, Zest and Juice,
Large, zest and juice
2 each
600 ml
Ginger, ground
1 tsp
Cloves, ground
1 pinch

Rosie's Ingredient Calculator

Onions (medium)
Orange, Zest and Juice

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash and rinse your jars and place in a warm oven to dry and sterilise
  2. Peel and chop the pears and place in a large preserving pan with all of the other ingredients
  3. Stir the mixture over a medium heat until the sugar is completely dissolved
  4. Bring to the boil and then reduce the heat to a simmer and continue to cook until the mixture is thick, this will take between 1-2 hours. Stir occasionally to prevent sticking
  5. Pot up into the hot jars and seal immediately

How long will it take to make?

Preparation time:
45 mins
Cooking time:
1 hour 30 mins
Total time:
2 hours 15 mins

How much?

4-5 large jars

Look after it

Store in a cool, dark place for up to 12 months

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

We jar our Pear and Orange Chutney in this great 370ml round jar  jar

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Pear and Orange Chutney

Pear and Orange Chutney