15 cups peeled, cored, coarsely chopped pears
16 cups sugar
juice of 2 lemons
Mix the ingredients together and let soak overnight. Place in a large pot and cook over low heat, stirring occasionally, for 1 - 1/2 hours or until the spoon is coated with syrup when removed from the pot. Do not overcook. Store in sterilized jars, following general canning procedures.
Makes 5 pints.
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