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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 160 |
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I use pears harvested from my own trees to make this conserve. I love it combined with cream cheese and spread between two waffles that are topped with pure maple syrup. Ingredients:
2 medium lemons |
2 medium limes |
8 cups chopped peeled ripe pears |
2 cans (16 ounces each) pitted tart cherries, drained |
2 cans (20 ounces each) crushed pineapple, undrained |
2 cups raisins |
10 cups sugar |
1-1/3 cups coarsely chopped walnuts |
Directions:
1. Grate peel from lemons and limes; set peel aside. Remove pith from lemons and limes; section the fruit and place in a large bowl. Add lemon and lime peel, pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight.
2. Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60 minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat. Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 10 pints.
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