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Quarts
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Ingredients
- 6 lbs Pears, firm (between 12 to 20 pears depending on size)
- 4 Cinnamon Sticks
- 1.5 Tbsp. Whole Cloves
- 1 inch Fresh Ginger thinly sliced
- 3 cups Water
- 2 cups Distilled White Vinegar
- 3 3/4 cups sugar
Ingredients
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Instructions
- Peel your pears, if they are small enough you can leave them whole, with the stems attached. If they are larger, slice them in half and core them.
- Tie the spices up in a spice bag or cheesecloth; cloves, ginger and cinnamon sticks.
- In a large, stainless steel pot mix together the water, vinegar and sugar. Then add in the spice bag and bring the syrup to a boil. Stir while boiling to dissolve the sugar, and then lower the heat. Allow syrup to simmer for about 5 minutes.
- Place a single layer of pears into the syrup. Note that you won't be able to cook all the pears at once.
- With the heat on low, cook the pears until they are barely tender; anywhere from 5 to 15 minutes, depending on the variety. Once pears are done, transfer the cooked pears to quart or pint mason jars.
- Repeat the last step with a new batch of uncooked pears. Repeat until you have cooked all the pears (batch sizes will depend on size of your syrup pot)
- When all the pears are cooked and packed into the mason jars, remove the spice bag from the syrup and pour the hot pickling liquid over them, leaving 1/2 inch of headspace in each jar.
- Wipe the rims of each jar and close with two-piece lids. Place jars in a boiling water bath for 15 minutes. Remove and allow to cool and seal for up to 24 hours. Store jars in a cool, dark place.
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