Peach and Pear Chutney
Prep time: 
Total time: 
Serves: 5-6 cups
  • 1 cup apple cider vinegar
  • 1 cup lemon juice
  • 2 cups pears, peeled, cored and diced, peels reserved
  • 4 peaches, halved, and pitted
  • ¾ cup granulated sugar
  • 1 medium onion, diced
  • ½ cup golden raisins
  • 1 tsp. grated fresh gingerroot or 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ¼ tsp ground allspice
  • 3-5 star anise (one per jar)
  1. Bring the vinegar and lemon juice to a boil in a small pot. Add the halved peaches a few at a time and boil for 30 seconds. Remove them and allow them to cool while boiling the next few peaches. When the peaches have cooled remove their skins and add them to the boiling vinegar and lemon juice. Add the pear peels as well. Cook the peels at a low simmer for 30 minutes.
  2. Add the skinned peaches and diced onions to a second pot and cook over low heat with the lid on. When the peaches have softened use a masher or fork to crush the peaches. Add the sugar and diced pears and bring to a boil. Use a strainer to remove the peels and pour the vinegar and lemon juice into the fruit and sugar mixture. Add all the spices except the star anise. Bring to a boil then simmer for 30-45 minutes until thickened.
  3. Prepare canning jars and lids. Fill hot jars with the chutney adding one star anise to the side of each jar so that it is visible. Fill to ½ inch from the top of the jar, clean the rim, then attach the lids.
  4. Process in a boiling water bath for 20 minutes.
Recipe by The Local Kitchener at