Joey's StoryMy pear tree is loaded this year, they aren't large pears;but there is a gracious plenty of them. I especially liked the fact that this recipe was low in sugar.....for a jam.
I got this recipe from the book "Preserving Made Easy, Small Batches and Simple Techniques" by Ellie Topp and Margaret Howard.
peeled, cored, diced pears
1 3/4 c
1Peel, core and dice pears.
Chop cranberrys in food processor.
Frozen cranberrys are very noisy.....you might want ear protection, I did!
2In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
3Gradually add in the lemon juice and sugar.
Boil rapidly for 15 minutes.
Process 10 minutes.
4I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.
About this Recipe
Course/Dish: Jams & Jellies