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Pear and Fig Preserves




Source of Recipe


www

Contra Costa Times
Article Launched: 09/12/2007 03:05:13 AM PDT


Makes 10 half-pints

10 cups Bartlett pears, peeled, cored and cut into 1-inch chunks

10 ounces dried figs, cut in half

10 1/2-inch-thick slices of lemon, seeded

3 vanilla beans, halved lengthwise and cut in half to form 12 pieces total

1 cinnamon stick

1 teaspoon ground cardamom

1/2 cup honey

3 cups sugar

2 cups water

Few drops of red food coloring (optional)

1. To prepare for canning: Wash 10 half-pint jars, their new lids and bands in hot, soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.

2. Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.


3. In a large, nonreactive pot over medium-high heat, combine the pears, figs, lemon slices, vanilla beans, cinnamon stick, cardamom, honey, sugar, water and food coloring, if desired. Cook for about 1 hour, uncovered, stirring often, or until all the liquid is absorbed; the pears should be soft, but still hold their shape.

4. Fill each sterilized, still hot, half-pint jar with the fruit, some lemon slices and vanilla bean pieces, leaving 1/2 inch of head space. Discard the cinnamon stick. Use a nonreactive spatula or chopstick to remove any air bubbles. Wipe the rims and necks of the jars with a clean, damp cloth. Center a heated lid on each jar. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils vigorously. Cover with the canner lid. Set a timer for 10 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.

5. When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.

5. When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.