Ingredients
(makes 2 half-pint/250ml jars)
2 pounds Bartlett pears (about 6 pears)
1/2 cup honey
1 teaspoon cinnamon
zest and juice of one lemon

Instructions for Canning

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

Wash, core, and quarter the pears. Place the pears in a medium saucepan with 2 tablespoons of water. Set the pan over medium-low heat and simmer for 10 to 15 minutes, until the pears are quite smooth. Then scrape the softened pears into the blender and purée until the skins disappear and the flesh is tender. Return the purée to the saucepan and place over low heat.

Cook, stirring regularly, for 45 to 55 minutes, until the pear purée has significantly thickened, and sits up tall in the bowl of a spoon. Then add the honey, lemon juice and zest, and cinnamon. Taste and adjust as desired.

Remove the mixture 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 longer, depending on your altitude).

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Recipe from Preserving by the Pint by Marisa McClellan, photo by Manda