Yield: about 6 half pints
- 1 quart coarsely ground, cored, unpeeled pears
- 3 1/2 cups sugar
- 1 cup raisins, chopped
- Grated rind and juice of 1 lemon
- 1/2 cup chopped pecans
- Combine all ingredients, except pecans, in a flat-bottomed kettle, stirring well. Cover and cook over medium heat 20 minutes or until fruit is translucent. Stir frequently to prevent sticking. Add pecans. Cook 5 minutes or until mixture thickens, stirring frequently.
- Quickly ladle conserve into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.
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