Canned Cinnamon Gingered Pears
Makes 1 half-pint jar
Ginger and lemon give freshness to
these cooked pears, and honey brings
out their natural sweetness. For more
dessert-friendly fare, try substituting
one fresh mint leaf for the bay leaf.
Before you begin, wash and dry your
jar, lid, and seal.
Ingredients
2 cups Bosc pears, peeled, cored, and cut into ¼-inch slices½ cup water
4 teaspoons lemon juice
1 tablespoon clover or alfalfa honey
1 tablespoon freshly grated ginger
1/8 teaspoon cinnamon, plus 1 cinnamon stick
Rind of ½ lemon, cut into slices
5 whole cloves
1 tablespoon dried cranberries, raisins, or currants
1 bay leaf
Nutrition Facts
Read more Healthy Recipes.Directions
-
To keep pears from browning, place
them in a medium bowl and cover with
cold water and 1 tablespoon lemon
juice. Let sit for 10 minutes, then drain.
- In a medium saucepan over medium heat, combine ½ cup water, 1 teaspoon lemon juice, and honey. Bring to a boil. Add pears, ginger, cinnamon, lemon rind, and cloves to saucepan and stir gently. Cover and reduce heat; simmer until pears are soft (8 to 10 minutes).
- Using a slotted spoon, transfer pears to a half-pint jar. Add dried cranberries (or raisins or currants, as desired), cinnamon stick, and bay leaf. Ladle remaining hot syrup into jar, leaving ½ inch of space at top. Carefully secure seal and lid to top of jar.
- Place a large pot of water on the range with a canning rack (or cake rack) at the bottom of the pot. Place jar on canning rack, making sure there is at least 1 inch of water over the lid of the jar. Cover pot. Over high heat, bring to a rolling boil. Cook over a hard rolling boil for about 20 minutes. Turn off heat and remove cover; let cool for 5 minutes.
- With tongs, gently remove the jar (without tilting), and place upright on a towel in a secure, draft-free place. Do not dry jar or lid. Let stand for 24 hours.
- Test the jar's seal (see instructions at left). If the seal is airtight, store the jar in a cool, dark place-it will keep for up to one year.
