Emprimir
Correo Electrónico
Add a photoSheer heaven when spread on fresh made biscuits, or buttered toast. It's also delicious when you top plain yogurt with a teaspoon or two of it. I've posted this recipe according to my grandmother's recipe. I don't do canning very well, so I place the pear honey in freezer jars, as it keeps well in the freezer.
Yields 5 to 6 8oz jars
| Tags: |
Ingredientes
- 6 pounds ripe but still firm Bartlett pears (about 10-12 pears)
- 3 cups sugar
- 6 tbsp lemon juice
- 1 1/2 tsp ground cardamom
Direcciones
- Wash and sterilize the jars and lids and let them air dry on a rack.
- Peel and core the pears, and cut them into large chunks. Put them in a large nonreactive bowl with the sugar and let macerate for at least 2 hours. They should expel a lot of juice.
- Pour the pears and their liquid into a large, heavy-bottomed pot. Stir in the lemon juice and cardamom. Bring to a boil over medium-high heat. With a slotted spoon, skim away any scum that rises to the surface. Lower the heat to medium-low and continue to cook for about 20-25 minutes, or until the pears are completely soft and starting to fall apart. Remove from the heat and with a stick blender (or in a normal blender with the lid clamped down tightly), blend the mixture (in batches, if necessary) until smooth. My grandmother used a ricer for that step, but a stick blender makes things so much easier. :)
- Return the pot to the heat and allow the mixture to simmer gently, stirring frequently to prevent scorching, until the preserve reduces to a thick sauce, about 2 hours. It will never really âsetâ like jam; to judge its consistency chill a saucer in the freezer and drop a teaspoon on it. When itâs as thick and spreadable as you like, take it off the heat.
- Pour into your hot jars, seal tightly and process according to your preferred canning method
