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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I want to try this recipe next year. It would make a very nice Thanksgiving or Christmas gift. From "Perfect Preserves" by M. Dalton King. The author recommends using Seckel, Forelli, or other small pears so they will fit whole into a quart-size jar.

Ingredients Nutrition

Directions

  1. Remove the buds and stems from each pear and wash the fruit thoroughly. Combine the water, sugar, and cognac in a saucepan and cook until the sugar is melted and a syrup is formed.
  2. Add the pears to the liquid and let them simmer for 10 minutes, turning the fruit from time to time to ensure even cooking.
  3. Place the cinnamon stick and cloves in the bottom of a hot, sterilized quart jar, followed by the pears, pushing them in firmly. Pour in the hot syrup, leaving 1/4 inch headroom. Run a rubber spatula around the edges to remove air bubbles. Wipe the rims with a clean, damp cloth and place the lid on.
  4. Process in a water bath for 30 minutes. Remove the processed jars from the water bath and place on dish towels or wire racks. Cool, check seals, label and store for up to 1 year in a cool dry place.