Makes 2 half-pint (200 ml) jars

Ingredients

1 pound (460 g) ripe pears
1/2 teaspoon fine sea salt
1 1/2 cups (300 g) granulated sugar

Instructions for Canning

Prepare a boiling water bath and 2 half-pint jars. Place 2 lids in a saucepan of water and bring to a gentle simmer.

Peel, core, and chop the pears. Place them in a blender with the salt and 2 tablespoons of water. Purée until smooth. You should have about 1 1/2 cups after blending.

Combine the sugar with 3/4 cup of water in a saucepan. Place over medium-high heat and simmer for 15 to 20 minutes, until the sugar reaches 250F and darkens to the colour of a tarnished penny. Do not stir the syrup as it cooks. Instead, gently swirl to keep the liquid moving. You must not attempt to multitask!

Once the syrup has reached 350F, remove the pot from the heat and stir in the pear mixture. It will bubble, splatter, and appear to seize up, but don’t be concerned! Stir the purée into the sugar until it forms a smooth sauce and return the pot to the heat. Continue stirring and cooking until the pear caramel sauce reaches 218F.

Remove the caramel from the heat and funnel into the prepared jars, leaving 1/2″ of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (or more depending on your altitude).

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Recipe credit: Preserving by the Pint by Marisa McClellan
With encouragement from Arinn