This recipe is extremely easy and the pears, packed in a light syrup, taste wonderful! They are terrific served on a brunch buffet, accompanying roasted winter vegetables, or with vanilla ice cream for dessert.
MAKES: about 7-8 pint jars
INGREDIENTS:
- 10 cups water
- 31⁄2 cups granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon ascorbic acid crystals or fruit preservative
- About 10 pounds pears
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot, combine the water and sugar. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved. Reduce the heat to low, cover, and keep the syrup hot until needed.
- Fill a large bowl with water and add the lemon juice and ascorbic acid crystals. Stir until dissolved.
- Peel the pears, cut them in halves or quarters, and core. Place them in the lemon water for a few minutes to prevent browning. Using a slotted spoon, remove the pears from the water and drain well.
- Pack the pears into hot jars, leaving ½-inch headspace. Ladle the hot syrup into the jars, covering the pears and maintaining the ½-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 20 minutes; quart jars for 25 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
