Pear, Clementine and Pecan Chutney

• Vegan
• Gluten free

• Produce

  • 1 4 cup clementine peel, very finely sliced8
  • 2 cups Clementines
  • 8 cups Pears

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 cup Sugar
  • 1 Vanilla bean

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

Found on livelytable.com

Description

Directions

• If you will be canning the conserve, prepare jars and lids by washing in warm soapy water and submerging jars in a boiling water bath for at least 10 minutes. Keep warm while preparing the spread.
• In a large saucepan, combine clementines, peels, pears, lemon juice and sugar. Let sit for about 10 minutes for juices to macerate before heating. Scrape vanilla bean pod into the pan and then add vanilla bean pieces. Bring mixture to a boil and simmer over medium heat until cooked down and slightly thickened, about 30 minutes.
• If canning: Ladle chutney into hot jars, leaving 1/4 inch head space. Run a clean chopstick around the edges to remove any air bubbles. Wipe rims with a clean vinegar-dampened cloth before applying lids tightly. Place jars into water bath and process for 10 minutes. Remove onto a towel and let stand for 24 hours. Any jars that did not properly seal should be placed in the refrigerator and consumed within 1 week.
• If you are not canning: Ladle chutney into containers and let cool before refrigerating or freezing.