| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Canning, Fruits, Condiments |
1 |
Servings |
INGREDIENTS
|
|
-DIANA LEWIS VGWN37A Trish Barr's recipe |
| 7 |
lg |
Barlett pears; (firm, not over ripe) pared, cored, diced,to make 2qts |
| 1/2 |
c |
Lemon juice |
| 1/4 |
c |
Water |
| 7 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Cloves |
| 3 |
oz |
Pouch liquid pectin |
INSTRUCTIONS
Combine pears into a lg saucepan with lemon juice and water; heat to
boiling. cover and cook 10 minutes until pears are soft. Uncover and cook
over high heat 10 minutes longer, stirring and mashing pears as they cook.
In blender, puree half the mixture at a time until smooth (mixture should
measure 5 cups) if it's more boil down. If less than 5 cups, add water. Add
sugar and spices; heat to boiling, stirring until sugar dissolves. Boil
hard 1 minute remove from heat; stir in pectin. pour into hot jars, leaving
1/4 inch headspace. wipe rims Adjust caps. Process 15 minutes in boiling
water bath. Yields: 9 pints. Format by Judy G.
Posted to MM-Recipes Digest V3 #190
Date: 07/03/96
From: eboyd@shentel.net
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