Ingredients

The following ingredients have 4 Servings
  • 3 1/2 lbs. pears, peeled, cored, and coarsely chopped
  • 1/4 cup water
  • juice of 1/2 lemon
  • 1/2 - 1 teaspoon cinnamon
  • 1/4 - 1/2 teaspoon cardamom
  • 1/8 teaspoon nutmeg

Instruction

  • In a large saucepan, combine the pears, water, lemon juice, cinnamon, cardamom, and nutmeg.
  • Bring to a boil over medium-high heat.
  • Reduce heat and boil gently, occasionally stirring, for 20 minutes.
  • Transfer mixture to a food processor, working in batches if necessary, fitted with a metal blade and puree just until a uniform texture is achieved.
  • Do not liquefy.
  • Transfer to an airtight container and store in the refrigerator for up to 4 days.
  • Alternatively, freeze in one cup quantities in the freezer and store for several months.
  • Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil. Keep lids hot until you're ready to use them.
  • Ladle hot pearsauce into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more pearsauce. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
  • Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.