Apple, pear and pecan chutney

Method

1. Peel, core and coarsely chop the apples and pears, and place in a large saucepan or preserving pan. Add the orange zest and juice and the lemon juice and stir well (this helps to stop the fruit browning before you begin to cook). Add the onions, garlic, ginger and raisins and stir again.
2. Add the pecans to the pan and stir in both vinegars. Bring to the boil, then reduce the heat and cook gently for 15-20 minutes, until the fruit is soft but holding its shape. Stir in the molasses sugar until dissolved. Bring to a bare simmer and cook for 40-50 minutes, stirring occasionally.
3. Meanwhile, sterilise 5 x 500ml jars. Preheat the oven to 120°C/fan 100°C/gas 1/2. Wash the jars in warm, clean soapy water, then rinse in clean water. Put upside down on a clean baking tray and dry in the oven for 10 minutes. Remove the tray of jars from the oven. Handle the jars with a clean cloth.
4. The chutney is ready when most of the liquid has evaporated and the mixture is quite thick. Remove from the heat and stir in the cinnamon, turmeric and season with salt. Leave to settle and cool for about 10 minutes, then ladle into the sterilised jars. Close the lids to seal, label and date.