1-1/4 cups pear juice
1-1/2 cups sugar
1/4 cup light corn syrup
1/8 teaspoon ground cinnamon
A dash of ground cloves
Combine pear juice, sugar, corn syrup and spices in 3-quart saucepan.
Bring to boil; stir until sugar dissolves. Boil hard for exactly 1 minute.
Remove from heat; skim off foam. Syrup may be frozen or canned.
Core and slice 6 (about 2 lb.) USA Bartlett pears; mash with 1 tablespoon lemon juice. Heat 5 minutes or
until juices start flowing. Pour through fine sieve. For cleaner syrup, sieve twice.
Pour cooled syrup in freezer containers; allow 3/4 to 1-inch head space. Freeze.
Ladle into clean hot canning jars to within 1/8-inch of tops. Seal according to manufacturer's directions.
Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water two inches above
jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours
test lids for proper seal; remove rings from sealed jars.
Always be sure to use ripe pears.
Date: June 6, 2002