This recipe is an excellent way to use fresh pears. cinnamon sticks and brown sugar are among the ingredients in this easy no-pectin recipe.
Use these pear preserves on your morning muffins or drizzle over vanilla ice cream or angel food cake for an easy, extra-special dessert.
- 3 tablespoons lemon juice
- 1 small lemon (thinly sliced, seeds removed)
- 8 cups/4 pounds pears (peeled, cored, and cubed, about 8 pears Bartlett, Anjou, or Bosc)
- 2/3 cup water
- 4 tablespoons ginger (crystallized, chopped)
- 4 cups sugar (granulated)
- 1/2 cup sugar (brown, packed)
- 8 sticks cinnamon (2-inch lengths)
Put the lemon juice and the sliced lemon in a large, stainless steel saucepan. Add the pears as you chop them, tossing with the lemon juice as you add them. Add the water and ginger, then stir in the sugars and add cinnamon sticks. Stir well to blend. Let stand for 4 hours.
Place the pan (uncovered) over medium-high heat and bring to a boil. Boil, stirring frequently, until very thick and gel stage is reached.
Test for the gel by placing a little on a cold saucer then put it in the freezer. When you drag your finger through the mixture, it should wrinkle. This will take about 1 1/2 to 2 hours.
Meanwhile, prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing.
Fill the hot jars with the hot pear mixture, leaving 1/2-inch headspace. Wipe the jar rims, fit with lids, and tighten bands to fingertip tightness (do not over-tighten). Process for 10 minutes.
Makes about 4 half-pint jars.
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