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Ingredients
- Â Â Tangy dry apricots, zesty lemon and fresh pears blend harmoniously in this
- Â Â colorful preserve.
- Â Â Makes 5 half pints
- 1 x lemon
- 1 c. dry apricots, cut into thin slices
- 1 c. water
- 5 c. peeled, cored and minced hard-ripe Anjou or possibly Bosc pears (2 1/2 pounds)
- 4 c. granulated sugar
Directions
- Rinse unpeeled lemon and slice into very slender rounds, discarding the end pcs and any seeds. Place lemon slices in a small pan and stir in apricots and water. Bring mix to a boil over high heat; reduce heat and simmer, uncovered, for 5 min. Remove mix from heat and set aside.
- Wash 5 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- Place pears in a heavy-bottomed 8- to 10-qt pan. Stir in sugar till well-blended. Bring mix to a boil over medium heat, stirring occasionally.
- Continue to boil gently, uncovered, stirring often, for 25 min; as mix thickens, reduce heat and stir more often to prevent sticking. Stir in apricot mix (including liquid); bring to a boil. Then boil, uncovered, stirring often, till reduced to about 5 c. (about 5 more min).
- Ladle the warm preserves into 1 warm jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 min (15 min 1,000 to 6,000 feet; 20 min above 6,000 feet).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 5 servings | |
| Calories 635 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 86mg | 2% |
| Total Carbs 163.75g | 44% |
| Dietary Fiber 0.7g | 2% |
| Sugars 162.67g | 108% |
| Protein 0.47g | 1% |
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