Although our temperatures soared over the 100 degree mark this second week in August, I see orange, red and browns, the colors of Fall and think of the crisp days when I can make comfort foods like soups and stews. Every year, I make different chutneys and savory jellies to serve with Thanksgiving dinner. Last Fall, I tried my hand at brandied figs which I served with a good Greek yogurt for a light dessert. Since then I have made brandied cherries, jalapeno jelly and lemongrass ginger jelly. Much of my inspiration comes from a book I bought on the bargain shelf at one of the many bookstores I frequent. “The Complete Book of Preserves & Pickles, Jam, Jellies, Chutneys and Relishes” by Catherine Atkinson and Maggie Mayhew not only has very detailed recipes, but also touches on the history of preserving, plus basic equipment needed for preserving and lovely photographs. Amazon UK as well as Amazon.com has this book in stock. I highly recommend it for those of you who enjoy preserving your fresh fruits and vegetables.Chunky Pear and Walnut ChutneyIngredients1.2kg/2 1/2lb firm pears225gm/8oz tart cooking apples225gm/8oz onions450ml/1 3/4 pint/scant 2 cups cider vinegar175gm/6oz generous 1 cup sultanas (golden raisins)finely grated rind and juice of one orange400gm/14oz/2 cups granulated sugar115gm/4oz/1 cup walnuts, roughly chopped2.5ml/1/2 tsp cinnamonDirectionsPeel and core the fruit, then chop into 2.5cm/1in. chunks. Peel and quarter onions, then chop into pieces the same size. Place in a preserving pan with the vinegar.Slowly bring to a boil, then reduce the heat and simmer for 40 minutes, until the apples, pears and onions are tender, stirring occasionally.Meanwhile put the sultanas in a small bowl, pour over the orange juice and leave to soak. Add the sugar, sultanas, and orange rind and juice to the pan. Gently heat until the sugar has dissolved, then simmer for 30-40 minutes, or until the chutney is thick and no excess liquid remains. Stir frequently towards the end of cooking to prevent the chutney from sticking to the pan.Toast the walnuts in a 350 degree F. oven until lightly colored,about 5 minutes. Stir the nuts into the chutney with the cinnamon.Spoon the chutney into warmed sterilized jars, cover and seal. Store in a cool dark place and leave to mature for at least 1 month. Use within a year.For more information on canning chutneys, look here.