Author
“The Complete Book of Home Preserving” by Ann Seranne, Doubleday & Co., New York, 1995
Recipe
| Measurements | Ingredients |
|---|---|
| 3 pounds | Firm Pears |
| 4 cups | Sugar |
| 3 cups | Vinegar |
| 5 cups | Water |
| 1 piece | Ginger Root |
| 1 tablespoon | Mixed Whole Spices |
| 1 stick | Cinnamon |
| A few | Whole Cloves |
| Grated rind of 1 | Lemon |
Instructions
- Peel the pears but leave them whole.
- In a large pot, make a syrup by combining the sugar, vinegar, and water.
- Tie the ginger root, mixed whole spices, 1 stick of cinnamon, and a few whole cloves in a spice bag. Add the spice bag to the syrup.
- Bring the syrup to a boil, then add the whole pears and the grated lemon rind.
- Cook until the pears are tender and clear, and the syrup registers 222°F on a candy thermometer.
- Let the fruit stand in the syrup overnight.
- The next day, remove the spice bag.
- Pack the pears into jars, adding 1 stick of fresh cinnamon to each jar.
- Bring the syrup back to a boil.
- Pour the hot syrup over the fruit in the jars and seal immediately.
