I was going to make jam to sell at the farmers market with these pears. Local bartlett pears are one of my absolute favorite fruits to work with — they’re just so juicy. So sweet. I love them. I started eating a few fresh and then said screw it, I’ve gotta stash away a bunch of these for us.
(I’m still going to make jam with some of them though, don’t worry).
****NOTE: I updated this recipe (Sept. 5, 2013) adding some sugar instead of the original amount of maple syrup (1 pint). Smart commenters brought it to my attention that the maple syrup can change the Ph, and even though I think I could fix it with lemon juice, but since I don’t have a Ph tester I’m not 100% sure. *****
Choose pears that are ripe but still firm. I should have done mine a few days earlier because they didn’t want to hold their shape very well. I’m sure this would be delicious with a cinnamon stick or some vanilla added in, but I didn’t have either in the pantry right now and was too lazy to go out to the store.
Cook Time: 1 hr.
Makes: 4 quarts
- 10 lbs. bartlett pears
- 4 c. water
- 1/2 c. good quality maple syrup
- 1 1/2 c. sugar
- 1/4 c. + 1 tbs. lemon juice
First, prepare the pears. Combine about 6 c. of water with the lemon juice in a nonreactive container. Peel the pears, slice in half, remove the stem, and remove the core with a spoon. Put the prepared halves in the lemon juice bath to keep them from browning.
Prepare boiling water canner, jars and lids. Drain the pears.
In a nonreactive pot, combine the water, maple syrup, 1 tbs. lemon juice and sugar. Bring to a simmer and add the pears. Cook on medium heat for 5 minutes. Gently transfer the pears into the jars with a slotted spoon and ladle the syrup to cover, leaving 1/2″ headspace. Remove air bubbles with a chopstick and adjust headspace as necessary. Process in a boiling water bath for 25 minutes, adjusting for altitude as necessary.