Pear Apricot Preserve


inch Tangy dried apricots, zesty lemon and fresh
colorful preserve.
pint Makes 5 half
1 cup dried apricots, cut into thin slices
1 cup water
5 cups peeled, cored and chopped firm-ripe Anjou or Bosc pears (2 ½ pounds)


Rinse unpeeled lemon and slice into very slender rounds, discarding the end pieces and any seeds. Place lemon slices in a small pan and stir in apricots and water. Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, for 5 minutes. Remove mixture from heat and set aside.
Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Place pears in a heavy-bottomed 8- to 10-quart pan. Stir in sugar until well-blended. Bring mixture to a boil over medium heat, stirring occasionally.
Continue to boil gently, uncovered, stirring often, for 25 minutes; as mixture thickens, reduce heat and stir more often to prevent sticking. Stir in apricot mixture (including liquid); bring to a boil. Then boil, uncovered, stirring often, until reduced to about 5 cups (about 5 more minutes).
Ladle the hot preserves into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).




5.0 servings


Friday, December 10, 2010 - 1:02am


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