Naturally sweet pears spiced with cinnamon sticks. Delicious desserts don't get much easier than this!
Makes: about 500 mL for every 450 to 680 grams of pears
Prep: 30 Minutes Processing Time: 20 Minutes
INGREDIENTS
- 450 to 680 g pears (3 to 5 medium) per 500 mL jar
- 1 cinnamon stick per 500 mL jar
- Unsweetened apple juice (enough to cover)
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Wash pears. Drain. Peel, core and cut into halves. If desired, treat with fruit fresh or lemon juice to prevent browning.
NEXT, TIME TO COOK!
Cook pears in water one layer at a time until hot throughout. Heat apple juice to a boil.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Pack hot pears, cavity side down, into hot jars leaving 1/2-inch headspace. Place 1 cinnamon stick in each jar.
Ladle hot juice over pears leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars for 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
HAPPY CANNING!
Recipe adapted from Ball Mason Jars. Original content and inspiration courtesy of their preserving experts.