Posted by: Queen Bee 09-12-99 9:36 PM
Cranberry Pear Dressing
4 cups peeled and chopped pears ( 1 kg or 2 pounds fresh)
1 package cranberries,( 340 g or 12 oz) fresh or frozen
11/2 tsp dried chili peppers 7 g
1 tsp garlic powder 5 g
1 pkg (57 g) fruit pectin
2 cups corn syrup 500 g
1/2 cup white wine or water 125 g
Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minute to sterilize jars.
Boil snap lids for 5 minutes to soften sealing compound
In food processor or blender, puree pears and cranberries to measure 5 cups combine puree, corn syrup, wine or water and seasonings in a large deep stainless steel saucepan.
Stirring frequently, bring mixture to a boil.
Add pectin stirring until dissolved; boil hard for 1 minute.
Remove from heat.
Ladle hot mixture into a hot sterilized each jar to within 1/4 inch of top rim.
Using a rubber spatula remove air bubbles.
Wipe each jar rim to remove any stickiness.
Center snap lid on each jar and apply screw band just until fingertip tight.
Place each jar in canner, repeat for remaining mixture.
Cover canner; return water to a boil.
Boil filled jars for 10 minutes.
Remove jars, cool undisturbed for 24 hours.
Check seals, if they are properly sealed lids will curve downward.
Remove screw bands, wipe and dry them and jars.
Store bands separately or replace loosely on jars.
Label and store in a cool dark place.
Makes 6 jars.