Thursday, October 17, 2013

It has been quite the quest to get things in jars!  Fruit, herbs, jams, jellies and general food sunshine to see me though the icy cold Alberta winter.  My cupboards are now full of delights with charming hand written labels.  It is a good feeling after so much work.

Here is a little pear treat that is now stored ready to be spooned greedily over vanilla ice cream, or I even added a few to the cranberry sauce that helped my turkey along on Thanksgiving- delicious!



  • Pears – cleaned and quartered, core removed.  I cut them and placed them into some water with lemon juice in to stop them browning.
  • Light Syrup- 1 cup of sugar to 6 cups of water
  • 2 cinnamon sticks
  • 6 cloves
  • Good slug of whisky


  1. Add the sugar, water, cinnamon and cloves to a large pan and bring up to a gentle boil, stirring to dissolve the sugar, add the slug of whisky
  2. Carefully place pear slices in the syrup.  Cook gently for 5 minutes
  3. While still hot, add pears to clean, sterile pint jars.  Top with syrup and gently move jar to release any air bubbles- I made sure each jar got a clove
  4. Add liquid to leave a 1/2 inch headspace.
  5. Process pints for 20 minutes in a hot-water bath.

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  1. We have been stocking up on jar as well! Last week we got the last of our harvest bottled. More beets that anyone can eat, mustard pickles, dill pickles, and dill carrots! This recipe looks delicious, now if only i can figure out a way to grow pears here ;) haha

    1. All of my apples and pears have come from being a member of Operation Fruit Rescue Edmonton- http://operationfruitrescue.org/
      I love beets too, one of my favourites is peeled and wrapped in foil with butter and a fat pinch of cumin seeds then roasted in the oven- delicious!


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