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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 65 |
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A spicy memory of sweet summer from Pennsylvania Dutch country. Any good preserving pear may be used, but the Seckel is preferred. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
14 lbs seckel pears, peeled, sliced and cored (or may be pickled whole) |
1 quart cider vinegar |
1/2 cinnamon stick, broken into pieces |
1 teaspoon whole cloves |
6 lbs sugar |
Directions:
1. Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
2. Add pears and cook until tender (the pears will look clear when tender).
3. Remove the pears with a spoon and fill sterilized jars.
4. Boil syrup until thick.
5. Pour over pears and seal.
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