Recipe by Anna Gill
Makes 2 quarts
4 lbs. not quite ripe pears (Barletts work well)
5 cups cider or malt vinegar
1⅓ cups dark brown sugar
6 whole cloves
6 whole grains allspice
2 inch cinnamon stick
Rind of ½ lemon
Muslin spice/herb bag
1. Place the vinegar and the sugar in a enameled saucepan. Tie the remaining ingredients into the muslin bag and add it to the saucepan
2. Bring the contents of the saucepan to a boil and simmer for about 20 minutes, until syrupy.
3. Wash the fruit well. Peel, core and cut into eighths.
1. Place the pears into a large ceramic or glass bowl. Pour the syrup (and the spice bag) over the pears. Cover the bowl with a clean linen towel or cloth and set aside for 24 hours.
2. Drain the pears, returning the syrup to the enameled saucepan. Reheat the syrup and spice bag until it boils again.
3. Pour the syrup and spice bag over the pears again. Recover with the linen towel or cloth and set aside for a second 24 hours.
4. Drain the pears, putting the syrup back into the enameled saucepan, discarding the spice bag.
5. Place the pears into clean hot jars.
6. Bring the syrup to a boil again. Pour the hot liquid over the pears in their hot jars, and top off with at least ½ inch of the syrup. Seal the jars tightly. Store in a cool, dark place.
1. Add the pears to the simmering syrup, cover and cook until the fruit is tender.
2. Pack the fruit in the prepared, hot jars.
3. Cover and top off with ½ inch of syrup. Seal the jars tightly. Store in a cool, dry place.
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