Honey Spiced Pears
Ingredients:
- 6 pounds ripe but firm pears, preferably organic
- 1 cup granulated sugar, preferably organic
- 1 cup raw honey, preferably local
- 1 cup apple cider vinegar (5% acidity), preferably unfiltered
- 1 cup water
- 2 tsp whole allspice
- 1 tsp whole coriander seed
- 1 cinnamon stick, about 4″
Directions:
Jars –
Wash 5 pint jars, along with bands and new lids. Bring a large saucepan of water to boil, turn off and add the rings and bands to it. Cover and set aside. Add the clean jars to a large stockpot, bring to a boil. Turn off and keep covered.
Fill a large canning pot ¾ full of water, bring to a simmer. Sterilize a ladle, funnel and jar lifter (I dip them in boiling water). Set a clean kitchen towel on a counter near the stove.
Pears –
Peel the pears one at a time, trim the top and bottom, cut in half and core with a small spoon. Place each half in a large bowl full of cold water and a tablespoon vinegar (to prevent browning).
Add the spices to a tea ball or a jelly bag, tie closed and add to a tall saucepan.
Add the sugar, honey, vinegar and water to the saucepan, bring to boil. Turn the heat down, cover and simmer carefully for 10 minutes (watch it CAREFULLY, it can boil over).
Drain the pears gently, add to the hot syrup. Bring back to a boil, turn heat to medium and simmer for 3 minutes. Remove the spices, discard them.
Take off the burner, set on a hot pad next to the towel. Drain the jars and set them on the towel. Pack the pear halves in the jars (a fork works well). Cover with the hot syrup, using a ladle and funnel. Sterilize a plastic or silicone spatula (or a plastic knife) and gently run it around the jar to remove any air bubbles. Fill with the remaining syrup as needed, leaving a ½” headspace.
Take a new paper towel, dip in hot water, squeeze out and wipe the jar rims as needed. Place a lid on, then a ring hand tightened.
Place the jars in a canning rack, submerge in the simmering water. Bring to boil, boil gently, covered, for 20 minutes. (If you live above 1,000 feet follow the extra time as noted in canning books, usually 5 extra minutes for every 3,000 feet).
Lift the jars out, set on a dry towel. Let cool, listening for the lids popping. Allow to cool fully, check the lids for being flat. If any have not sealed, refrigerate and eat within 2 weeks. Otherwise, store in a cool and dry area for up to a year.
Makes about 5 pints.