| 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
A Message from our Provider:
“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”