bumper load of pears! I made a big batch of pear preserves and
they are scrum-dilly. These wonderful amber colored preserves
are a perfect fall treat on a toasted English muffin or crusty
homemade whole wheat toast!
12 c. sliced pears
9 c. sugar
1/2 fresh lemon, sliced thin
Stir to mix pears and sugar. Add lemon slices. Bring to
simmer and cook over low heat, stirring frequently, until
pears are tender, clear, and caramel colored and liquid is
consistency of honey. This will take 1 1/2 to 2 hours.
Pour preserves into sterilized jars, leaving 1/2 inch
headroom and seal with sterilized lids.
*** Note: you can make a small batch, skip the sealing
in the jars part and just refrigerate.