PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we’d build a campfire and roast hot dogs. Later we’d all get together and make big batches of these tasty preserves.
—TAMMY WATKINS GREENTOP, MO
PREP: 2 HOURS • PROCESS: 10 MIN. • MAKES: 7 HALF-PINTS
16 cups peeled, sliced fresh pears (about 16 medium)
4 cups sugar
2 cups water
3 tablespoons lemon juice
1. In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1 1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
2. Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.