INGREDIENTS

INSTRUCTIONS

Combine Pear Juice, sugar, corn syrup and spices in 3-quart saucepan. Bring
to boil; stir until sugar dissolves. Boil hard for exactly 1 minute. Remove
from heat; skim off foam. Syrup may be frozen or canned.
Pear Juice
Core and slice 6 (about 2 lb.) USA Bartlett pears; mash with 1 tablespoon
lemon juice. Heat 5 minutes or until juices start flowing. Pour through
fine sieve. For cleaner syrup, sieve twice.
To Freeze
Pour cooled syrup in freezer containers; allow 3/4 to 1-inch head space.
Freeze.
To Can
Ladle into clean hot canning jars to within 1/8-inch of tops. Seal
according to manufacturer's directions. Place jars on rack in canner.
Process 5 minutes in boiling water bath with boiling water two inches above
jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool
away from drafts. After 12 hours test lids for proper seal; remove rings
from sealed jars.
Quantity: Makes 1 pint. Recipe may be doubled.
Always be sure to use ripe pears.
Per serving: 1542 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 401g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat;
24 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
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