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.
Ingredients2 cups Bosc pears, peeled, cored, and cut into ¼-inch slices
½ 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 FactsRead more Healthy Recipes.
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.