Maple Walnut Pear Conserve
Source of Recipe
Recipes From Thibeault's Table
Recipe Introduction
Source: Times Colonist Newspaper, January 3rd, 2007
4 cups chopped peeled ripe pears (6 to 8)
1 Tablespoon Lemon juice
1 package (57g) pectin crystals
3 1/2 cups granulated sugar
3/4 cup maple syrup
1/2 cup chopped walnuts (optional)
Sterilize six 250-ml (1 cup) canning jars, lids and rings.
In a Dutch Oven, mix pears with lemon juice. Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
Remove from heat; stir in maple syrup and walnuts if using.
Ladle into sterilized jars to within 5ml (1/4 inch) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight. Process in boiling water canner for 5 minutes. Remove from water to towel. Let cool to room temperature until set (conserves have softer set than jams). Check seals; refrigerate any unsealed jars for up to 3 weeks.
Variations: Stir in 150-ml (2/3 cup) raisins. Or omit walnuts and stir in 125 ml (1/2 cup) dried cranberries or sour cherries.
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