I have been fortunate to have such a broad group of follower on my FB page that I often find that allergies and food restrictions may dictate what drives people to do canning. For Renee this recipe is all about her allergies and need to can for her ability to eat. This year Renee has put up about 700 jars in her pantry, all of which she can eat without hesitation. I admire Renee for her persistence to find ways to make recipes work for her and her families needs with so many stumbling blocks at times.
I also love this recipe because she took care to not use regular sugar and substituted light agave syrup for a sweeter flavor. Renee can’t have lemon either so you will see she uses limes. Thank you Renee for allowing me to share your recipe with the readers.
- 5 pounds pears, cleaned, peeled, sliced and set in lime water so they don't 'brown' while waiting.
Syrup for Pears:
- 2 pints the light agave syrup
- 2 tablespoons real vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cardamon
- 4 Tblsp lime juice (since I can't use lemon!)
- Bring the syrup to a boil. Filling to 1/2" headspace. Remove air bubbles, refill if necessary.
- Sterilize 4 quarts or 8 pints.
- Fill jars with sliced pears and cover with the hot agave spiced mixture!
- Wipe rims, add hot lids/rings. Process in water bath for 15 minutes for quarts or pints.