You have not lived until you have made your own preserves. Unless, of course, you don’t use jelly or jam? This recipe is very easy because it uses the water-bath method for preservation.
Posted by threeovens.
For each tablespoon:
- 44 calories
- 0g fat
- 0mg cholesterol
- 0mg sodium
- 12g carbohydrates
- 1g fiber
- 0g protein
- 4 to 6 pounds firm, ripe pears (Bartlett or Bosc), about 10
- 3 cups sugar
- 1 cup honey
- 2 teaspoons finely shredded lemon peel
- 1/2 cup lemon juice
- 2 teaspoons snipped fresh rosemary
- Core and peel the pears. Finely chop enough so that you have 8 cups. Combine the pears, sugar, honey, lemon peel, and lemon juice in a heavy saucepot. Bring to a boil, stirring to dissolve the sugar. Stir in the rosemary.
- Simmer, uncovered, until the mixture sheets off the back of a metal spoon (as opposed to drops or streams), about 20 to 25 minutes.
- Ladle the hot preserves into the hot sterilized jars leaving 1/2-inch headspace. Wipe the jar rims and adjust lids.
- Process in a boiling-water canner for 10 minutes. The timing starts when the water returns to a boil. Remove jars and cool on wire racks.