This is a treasured recipe passed down from my beloved childhood next door neighbor. She was a wizard in the kitchen and a true Steel Magnolia. This recipe is a great way to use all those hard, almost inedible pears produced by pear trees all over the south.
Boil sugar and water for 5 minutes. Add pears and lemon slices. Cook without stirring until pears are clear. If pears clear before syrup thickens, remove them and cook until syrup thickens, then return pears to the pot. Reheat to boiling, then pack in sterilized, hot, dry jars. Add a cinnamon stick to each jar. Follow manufacturer’s directions on jar lids/rings to seal.
You must be logged in to post a review.
I had a bag of little pears someone gave me and needed something to do with them. This was an easy way to use them up. Didn’t realize how long they would have to cook but other than that recipe easy easy! turned out great. Thanks
by Chanda | My Farmhouse Table in
Canning
Prep: Cook:
Serves: 9 Level: Intermediate
by Jennifer Locklin in
Canning
Prep: Cook:
Serves: 36 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by Kate Ireland | peck of pickles in
Canning
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Janet Lane on 7.2.2014
I haven’t tried this yet,but so glad to see it. I’ve had a time using my pears each fall as the squirrels seem to eat them. This sounds like my grandmothers recipe without the cinnamon. Can’t wait to try it. Thanks for sharing.