Pear Conserve
This delightful pear and almond conserve goes well with both savory and sweet treats.
Servings: 8 half pints
Equipment
- Waterbath Canner
- Canning funnel
- Dutch Oven
- Small Saucepan
- Cooling Rack
- Jar grabber
- Half-pint canning jars (about 8)
- Lids and Rings for jars
- Ladle
Ingredients
- 3½ c Pears Peeled, cored, diced
- 6 c Sugar
- ½ c Lemon juice
- ½ c Finely diced almonds unsalted is preferable
- 2 t Dried citrus zest Any flavor works. Or, 2 T fresh
- 1 t Minced ginger root
- 3 oz Liquid pectin usually 1 pouch
Instructions
- Mix pears, sugar, and lemon juice in Dutch oven. Let sit for 1 hour. Stir occasionally.
- Fill canner half-way (up to the bottom of the raised rack) with hot water and place over burner to come to a boil.
- Put new lids in small saucepan and cover with water. Bring to a slight boil and turn off burner.
- Add almonds, zest, and ginger root to Dutch oven mixture. Bring to a rolling boil.
- Add pectin and return to a boil. Boil 1 minute.
- Remove from heat and, using funnel, ladle into jars. Tighten lids on. Place in canner and submerge. There should be at least 1 inch of water over the tops. Add more hot water if needed. Cover.
- Once water in canner returns to a boil, set timer for 15 minutes.
- After 15 minutes, pull up the canning rack, remove jars and place on cooling rack.
Notes
You don't have to can this fantastic little recipe, but the jars make great host/hostess gifts.
This pairs well with beer and cheese. I make a sourdough bread using beer and rosemary. To serve, slice the bread, spread with conserve, and place a slice of cheddar on it. YUM!