Ingredients Jump to Instructions ↓


  2. 4 lb Bartlett pears, unpeeled, cored, cut into 1" chunks

  3. 1/2 cup dry white wine

  4. 2 Tbs. fresh lemon juice

  5. 1 1/2 cups sugar

  6. 4 orange slices

  7. 1 lemon slice

  8. 4 whole cloves

  9. 1 vanilla bean, split length.

  10. 1 cinnamon stick

  11. 1/2 tsp ground cardamom

  12. pinch salt

  13. Combine pears, wine and lemon juice in heavy large saucepan. Cover

  14. and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.

  15. Return puree to heavy large saucepan. Add remaining ingredients.

  16. Stir over low heat until sugar dissolves. Increase heat to medium

  17. and boil gently until mixture thickens and mounds slightly in spoon,

  18. stirring often, about 50 minutes. Discard fruit slices, cloves,

  19. vanilla, and cinnamon. Spoon butter into hot canning jar, filling

  20. only to 1/4 inch from top.

  21. Immediately wipe rim, using towel dipped into hot water. Place lid

  22. on jar; seal tightly, Repeat with remaining jars. Arrange jars in

  23. large pot. Add boiling water to pot so that at lease 1 inch of

  24. water covers tops of jars. Cover pot and boil rapidly 15 minutes.

  25. Remove jars from pot. Cool to room temperature. Press center of

  26. each lid. If stays down, jar is sealed. (If lid pops us, store

  27. 1 year.

  28. Refrigerate after opening.


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