posted by Juanita 12-15-99 3:49 PM
4 pint jars
12 - 14 pears
4 Tbs. Fruit Fresh
2 cups orange juice
2 cups pineapple juice
1 1/2 cups sugar
6 inch cinnamon stick
1/2 cup Amaretto liqueur
Fill boiling water canner with water. Place 4 clean pint jars in canner over high heat.
Dissolve Fruit Fresh in 8 cups water. Peel pears, being careful to keep rounded shape. Cut into halves. Scoop out core. Drop into Fruit Fresh solution.
In a stainless steel or enamel saucepan, combine orange and pineapple juices, sugar and cinnamon stick. Bring to a boil; simmer 5 minutes. Drain pears and add to hot liquid; simmer 5 minutes or until pears are tender but still firm. Remove from heat and add Amaretto liqueur.
Place canning lids in boiling water; boil 5 minutes to activate sealing component.
Place a section of cinnamon stick in a hot jar. Pack hot fruit snugly in overlapping layers in jar to within 3/4 inch of top rim. Pour in boiling syrup to cover pears to within 1/2 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust heat space to 1/2 inch. Wipe jar rim. Place lids on jar; apply screw band just until fingertip tight. Place jar in canner.
Repeat with remaining pears and syrup.
Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 feet. Cool 24 hours. Check jar seals. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. To allow flavor to develop, store pears at least 3 weeks before using.
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