- Good pinch of saffron (optional)
- 1.2kg slightly underripe Conference pears,
- 75g fresh root ginger, peeled, and grated, or very finely chopped
- 1 or 2 red chillies, deseeded and finely chopped
- 1 tsp fine sea salt
- Juice and zest of one unwaxed orange
- 150ml Aspall white wine vinegar
- 300g jam sugar (with added pectin), or you can use ordinary granulated sugar but the relish will have a softer texture
- A few grinds of black pepper
Pear, Ginger and Chilli Relish
A RECIPE BY PAM CORBIN
Makes 2 x 350ml Kilner clip jars
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Prep time: 20 minutes
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Cooking time: 30 - 35 minutes
This pretty little preserve dances the line between a savoury jam and a fruity relish. Pears are gentle in flavour and this savoury recipe escapes the customary addition of onion and garlic. Its charm is within its mellow fruitiness, bright warming tones, plus the sparkle from white wine vinegar. Enjoy with all kinds of cheese, or spread into sandwiches with crunchy lettuce. Spoon onto poppadoms to serve with curry, or savour with freshly baked cheese scones — you’ll find this little jewel will brighten your day in so many ways.
- Good pinch of saffron (optional)
- 1.2kg slightly underripe Conference pears,
- 75g fresh root ginger, peeled, and grated, or very finely chopped
- 1 or 2 red chillies, deseeded and finely chopped
- 1 tsp fine sea salt
- Juice and zest of one unwaxed orange
- 150ml Aspall white wine vinegar
- 300g jam sugar (with added pectin), or you can use ordinary granulated sugar but the relish will have a softer texture
- A few grinds of black pepper
- If using, crush the saffron and infuse in 50ml water of freshly boiled water.
- Peel, halve and core the pears, then grate the pears - the easiest way to do this is with the coarse grater on a food processor.
- Place the pears, the grated ginger, the chillies, salt and the orange juice and zest in a large roomy pan or preserving pan. Place over a gentle heat and bring to simmering point for 10-15 minutes or so to soften the pears and reduce the liquid a little.
- Add the vinegar, the saffron and its water if using, and stir in the sugar — keep stirring until the sugar has dissolved.
- Return to a gentle boil for 25 minutes or so, stirring frequently and running a spatula around the sides of the pan, until the mixture is thick and the surface shimmers with the radiance of a golden moon. Remove from the heat, and add a few grinds of black pepper.
- Spoon the mixture into warm, sterilised jars filling to within 5mm of the brim. Seal immediately. See below for finishing.
- This can be eaten immediately. If unopened, store in a cool, dark, dry place for up to a year. Once opened, keep in a cool place.
Sealing and finishing your jars
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5mm of the brim. Seal immediately with a twist on lid.
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base.
- Fill the jar to within 5mm of the brim. Make sure there isn’t any of the preserve on the rubber ring. Close the jar with the clip.
- Immerse the jars into the pan of water and bring the pan to simmering point (90°c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
ingredients
method
- If using, crush the saffron and infuse in 50ml water of freshly boiled water.
- Peel, halve and core the pears, then grate the pears - the easiest way to do this is with the coarse grater on a food processor.
- Place the pears, the grated ginger, the chillies, salt and the orange juice and zest in a large roomy pan or preserving pan. Place over a gentle heat and bring to simmering point for 10-15 minutes or so to soften the pears and reduce the liquid a little.
- Add the vinegar, the saffron and its water if using, and stir in the sugar — keep stirring until the sugar has dissolved.
- Return to a gentle boil for 25 minutes or so, stirring frequently and running a spatula around the sides of the pan, until the mixture is thick and the surface shimmers with the radiance of a golden moon. Remove from the heat, and add a few grinds of black pepper.
- Spoon the mixture into warm, sterilised jars filling to within 5mm of the brim. Seal immediately. See below for finishing.
- This can be eaten immediately. If unopened, store in a cool, dark, dry place for up to a year. Once opened, keep in a cool place.
Sealing and finishing your jars
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5mm of the brim. Seal immediately with a twist on lid.
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base.
- Fill the jar to within 5mm of the brim. Make sure there isn’t any of the preserve on the rubber ring. Close the jar with the clip.
- Immerse the jars into the pan of water and bring the pan to simmering point (90°c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
