Rosemary Pear Preserves

The recipe I am posting is the original version from the Better Homes and Garden Canning Magazine with the adaptations for my Lemon Herb Pear Jam in brackets.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer, Dessert
Cuisine American
Servings 30

Ingredients
  

  • 4 to 6 pounds ripe Bartlett or Bosc Pears (about 10 medium)
  • 3 cups sugar
  • 1 cup honey
  • 2 t. finely shredded lemon peel
  • 1/2 cup lemon juice (I used bottled lemon juice)
  • 2 t. snipped fresh rosemary (I finely minced the leaves to spread the flavor)
  • 2 t. Ball flex batch pectin

Instructions
 

  • Core and peel pears. Finely chop enough pears to measure 8 cups.
  • In a 4 to 5 quart heavy pot, combine pears, sugar, honey, lemon peel, and lemon juice.
  • Bring to boiling, stirring until sugar dissolves. Stir in rosemary.
  • Simmer, uncovered, for 20 to 25 minutes or until mixture sheets off a metal spoon, stirring often. (Add pectin if you don't get it to gel stage and then bring back to boil for one minute) Remove from heat. Quickly skim off foam with a metal spoon.
  • Ladle hot preserves into hot, sterilized half-pint canning jars, leaving a 1/2 inch headspace. (Should be 1/4" headspace for jam/preserves) Wipe jar rims; adjust lids.  Process in water bath for 10 minutes at a full rolling boil.
Keyword Rosemary Pear Preserves