•    60ml/2¼fl oz olive oil
•    1 tsp fresh rosemary, finely chopped
•    200g/7¼oz sultanas
•    100g/3½oz raisins
•    100g/3½oz demerara sugar /or coconut sugar
•    400ml/14¼oz cider vinegar
•    100g/3½oz crystallised ginger, finely sliced
•    800g/1lb 12¼oz USA pear coared and cut into wedges
•    ½ tsp sea salt
•    ½ tsp nutmeg, freshly grated
•    2 tsp ground allspice


1.    Pour in the vinegar and boil on a high heat for three minutes.
2.    Then add the rest of the  ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.
3 .   Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.