Saturday, August 30, 2014
35 pears, peeled, cored, and diced
2 lemons juiced (8 teaspoons)
8 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoon vanilla
1/4 cup maple syrup or honey
1 cup water
Directions: Place all the above ingredients in a large pot. Bring to a boil. Reduce heat and simmer for 20 minutes (until the pears are soft). We used an emulsion blender stick to puree the pears.
We placed the mixture into clean hot pint jars. Wipe the jar lip and place the sterile canning lids and rings and tightened. We processed them in the water bath canner for 20 minutes.
We removed them from the canner. Once the lids "popped" we stored the jars. If any didn't "pop", we stored them in the refrigerator.
This made 8 pints. We processed 7 and the last one we just stored in the refrigerator