Canned Pears
Ingredients
3-4 big pears
1 lemon
2 cups sugar
4 cups water
1 big kilner jar or several small jars. These must be sterilised. I sterilise mine in the dishwasher on a really hot cycle.
Little dash of vanilla extract if you plan on using the pears for dessert recipes as this really adds another depth of flavour
Method
In a heavy pan put the sugar, water and vanilla if using and gently heat until the sugar has dissolved.
Whilst the sugar is dissolving, half fill a big bowl with water and the juice from your lemon. Peel and core the pears. Try and do this neatly as they will look prettier in the jars. Slice them in either halves, quarters or eighths dependant on the size of your jars and what you want to use them for in the end. Put the sliced pears into the water and lemon juice. This will stop them from colouring. When all of the pears are ready bring the heat up slightly just to bring the syrup to a gentle simmer and simmer for a few minutes. Strain the pears out of the water a lemon juice. If your pears are hard add them while the syrup is bubbling this will soften them slightly. If they are already soft turn the heat down and add them. When the pears are soft and have sat in the hot syrup for at least 3 minutes. You are ready to jar them. Take the fruit a piece at a time and put it into your jars. When the jars are full of fruit pour in the syrup until the pears are covered. This needs to be done while the syrup is still hot. Some people put the lids on hot. But I leave them to cool slightly first.
I have been told that these can last up to 3 months but they never last more than a month in my house.
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