Ingredients
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15 bartlett pears
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2 cups water
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6 cups sugar
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1 teaspoon ground cloves
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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2 tablespoons lemon juice
Directions
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Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
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Add water, cover, and cook until tender (about 30 minutes).
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Remove from heat and press the pears through a colander or a food mill.
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Measure the pear pulp (you should have about 8 cups) and return to the pan.
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Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
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Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
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Add the remaining sugar, cloves, cinnamon, and ginger.
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Cook uncovered, until thick (about 45 minutes).
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Stir frequently as it begins to thicken to prevent it from sticking.
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Stir in lemon juice just before removing it from heat.
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Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
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Process in boiling water bath for 15 minutes.
Servings
9 half pints