Ingredients
· 2 cups apple cider vinegar
· 1 cup water
· 2 cups granulated sugar
· 2 to 3 teaspoons dried hot red pepper flakes
· 4 large sprigs rosemary
· 2 pounds small Comic, Anjou, Seckel, or Bartlett pears, or 8 Morettini pears, peeled, halved, and cored
Steps
1) Place a baking sheet on the counter near your stove. Heat a kettle of water. Set a stockpot on the stove and fill it with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.
2) In a medium saucepan over medium heat, combine the vinegar, 1 cup water, and sugar and bring to a boil. Add the red pepper flakes and rosemary. Boil the syrup for 5 minutes, until it is slightly thickened. Add the pear halves and simmer for 10 to 15 minutes, or until a skewer inserted into the largest pear penetrates easily.
3) Bring the water bath back to a boil. If the jars have cooled, warm them in the water bath or in a 200°F oven. Simmer the lids in a saucepan of hot water. Place the jars on the baking sheet.
4) Transfer the pears to sterilized jars.
5) Discard the rosemary sprigs from the syrup. Return the syrup to a boil and reduce until it thickens, 8 to 10 minutes.
6) Ladle the syrup unto the hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.
7) Using the jar lifter, gently lower the jars into the pot. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 20 minutes. Turn off the heat and leave the jars in the water for 1 to 2 minutes.
8) Using the jar lifter, transfer the jars from the pot to the baking sheet and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Label and store the sealed pears for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.
Yield: 2 pint jars
From: Jam Session: A Fruit-Preserving Handbook
By: Joyce Goldstein
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