| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 16 | c | Peeled; cored and sliced winter pears, (aprox. 8 pounds) |
| 1 | c | Pineapple juice |
| 1 | c | Lemon juice |
| 1 | c | Honey |
| 3 | Sticks cinnamon; three inches long | |
| 20 | Whole cloves; tied into a piece of cheese cloth. |
INSTRUCTIONS
Stocking Up 3, 1986 In a blender or food precessor puree pears, in batches, adding some of the juices if needed to help puree them. Pour pear puree into a large stainless steel or enamel Kettle. Add juices, honey, cinnamon sticks and cloves. Cook, partially covered, over a low heat until thick, about 3 hours. Remove cinnamon sticks and bag of cloves and discard. Pour into hot, scalded half-pint jars, leaving 1/2 inch headspace, and seal. Process for 10 minutes in a boiling water bath. Leave at room temperature to cool and check to be sure each is sealed before storing. Yields about 6 half pints Posted to recipelu-digest Volume 01 Number 500 by OPRATR33 <OPRATR33@aol.com> on Jan 12, 1998
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”