Pear Cranberry Conserve

This makes a nice sweet mix to have on your toast or to mix into your oatmeal. You can also use this to make a vinaigrette. Use 1/4 cup of this mix, 2 tbsp golden balsamic vinegar and 1 tbsp olive oil - spread over greens. Recipe Source: BHG Canning Book (I changed it a bit)

• Ready In: 45 mins
• Yields: 7 half pints

Ingredients

• 5  cups pears, peel, core and chop
• 16  ounces cranberries
• 4  cups sugar
• 1⁄2 cup water
• 2  tablespoons lemon juice
• 2  tablespoons  finely shredded  orange peel
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon allspice

Directions

1. In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency).
2. Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight.
3. Process jars in a water bath canner for 10 minutes.