As you may have heard, we had a lot of fun with pear preserves. If you missed the podcast, check it out in the media player at the top of the main recipe page. The pull-down menu in the top center will get you were you need to be. Or you can check it out on iTunes right here. Or if you don't have iTunes, check it out on Stitcher, an aggregator, here.
But that's not the recipe. Much. So here it is. It's ridiculous. Promise.
Makes about 7 pints
- 8 cups granulated white sugar
- Two 1.75 packets regular pectin
- 6 pounds firm but ripe pears, peeled, cored, and cut into chunks
- Juice of 2 lemons
- 7 sterilized pint canning jars with sterilized lids and rings
1. Mix 1 cup sugar with the pectin in a large pot. Very large. Seriously. Add the pears and lemon juice. Toss well.
2. Set over medium-high heat and bring to a boil, stirring often, then more and more. Keep cooking, stirring almost constantly, until the mixture reaches a boil you cannot stir down.
3. Stir in the remainder of the sugar. Bring back to a boil, stirring often, then again more and more. Continue cooking, stirring almost constantly, until the mixture comes to a boil you cannot stir down. Boil at this level for 1 minute.
4. Turn off the heat and let the foam settle. Skim off any foam on top of the mixture.
5. Ladle the pear mixture into the sterilized jars. Set the lids in place; tighten the rings just until they stop turning. Place any remaining pear mixture in a glass jar, seal, and store in the refrigerator for up to 1 month.
6. Process in a steam canner or a water bath for 10 minutes. Transfer to a rack to cool. Tighten the rings when the jars are cooled and sealed. Store any jars that do not seal in the refrigerator for up to 1 month.
For more information about canning, click here.