Pears in Syrup
Pears in Syrup
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  • 4 ½ lb (2 kg) pears, ripe but firm (about 15)
  • 4 cups (1 litre) cold water
  • ¼ cup (60 ml) lemon juice
  • 2 cups (420 g) sugar
  • Preparation
  • Prepare the jars and lids in boiling water.
  • On a work surface, peel and halve the pears. With a melon baller, core the pears (to hollow out a nice round shape in the centre of the fruit). Place the pears one by one in a large bowl of lemon water. Drain only when canning.
  • In another saucepan, combine the water, lemon juice and sugar. Bring to a boil and make sure that the sugar has completely dissolved.
  • Place the pears in the hot jars. Cover with the syrup, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
  • Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
  • Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.
  • Remove the jars from the water.
  • Description
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