by Trisha Shirey
A firm cooking pear like a Keiffer pear will be best in this recipe. Soft pears like Bartlett or Asian pears will be mushy.
8 pounds of pears, peeled and chopped finely
1 lemon, finely ground, including peel (I use organic lemons – Meyer lemons work well also.)
6 cups sugar
1 cup white vinegar (I sometimes use 1/2 cup white vinegar and 1/2 cup cider vinegar.)
6 sticks butter
2 boxes raisins
1 1/2 teaspoons salt
2 teaspoons cloves
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons allspice
Combine all ingredients and cook in a large nonreactive pan until everything is melted and well mixed, 30 to 40 minutes. Pears should still have a bit of crunch.
Pour into sterilized jars, leaving 1/2 inch headspace and seal. Water bath process quarts for 15 minutes. Uncover pot, allow to stand for 5 minutes, remove from canner.
Makes 6 quarts.
To use: pour one quart into a double crust pie shell and bake at 425 degrees until browned, 40 to 45 minutes.
Also great on toast and biscuits.
A food processor may be used to grind the pears and lemon.
- A Shirey family tradition for over 50 years, enjoy!
Article Type: Recipe