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Fill two large bowls half full with cold water. Squeeze the juice from one lemon half into each bowl of water. Peel and cut pears into 1/2- to 3/4-inch wedges, placing wedges in the lemon water as you slice them to prevent browning.
In a 6- to 8-quart heavy pot, bring a large amount of water to a boil. Drain pears; measure 24 cups. Add pears, 6 cups at a time, to the boiling water and cook for 30 seconds. Using a slotted spoon, transfer pears to a large bowl. Stir in raisins. Cover pear mixture to keep hot. Drain and discard water from pot.
In the same pot combine brown sugar, granulated sugar, Clear Jel, crystallized ginger, salt, ground ginger and cinnamon. Stir in the 2 3/4 cups water and pear nectar. Cook over medium-high heat until thickened and bubbly, stirring constantly. Stir in 3/4 cup lemon juice. Boil for 1 minute, stirring constantly. Stir in pear mixture and vanilla.
Pack hot pear filling into hot sterilized quart canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 25 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.