Ingredients
48
48 servings
- •6 cups peeled, cored, and sliced pears
- •1 cup water
- •1 tablespoon lemon juice
- •1 (2 ounce) package powdered fruit pectin
- •8 cups white sugar
- •0.5 cup brown sugar
- •2 teaspoons ground allspice
- •2 teaspoons ground nutmeg
Instructions
- Inspect six 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm, soapy water.
- Meanwhile, combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in white sugar; boil and stir until sugar is dissolved, about 1 minute. Remove from heat; stir in brown sugar, allspice, and nutmeg.
- Pack pear preserves into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutritional Facts
Per 48 servings
- Calories: 151
- Carbohydrate: 39g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 38g
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