This pear conserve flavoured with maple syrup has many uses. Enjoy it on toast, scones or muffins. Stir a spoonful into plain yogurt or over frozen yogurt. Dot some over the apples in a pie or crisp for an interesting taste twist. Use to deglaze pan after cooking pork chops or chicken.

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cups: 6

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Ingredients

  • 4 cups (1 L) chopped peeled ripe Ontario Pears (6 to 8
  • 1 tbsp (15 mL) lemon juice
  • 1 pkg (57 g) pectin crystals
  • 3-1/2 cups (875 mL) granulated sugar
  • 3/4 cup (175 mL) maple syrup
  • 1/2 cup (125 mL) chopped walnuts (optional)

Instructions

In Dutch oven, mix pears with lemon juice. Stir in pectin. Bring to boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
Remove from heat; stir in maple syrup, and walnuts (if using).  Ladle into sterilized jars to within 1/4-inch (5 mm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight.  Process in boiling water canner for 5 minutes.  Remove from water to towel.  Let cool at room temperature until set (conserves have softer set than jams).  Check seals; refrigerate any unsealed jars for up to 3 weeks.

Variations:

Stir in 2/3 cup (150 mL) raisins.  Or omit walnuts and stir in 1/2 cup (125 mL) dried cranberries or sour cherries.

Nutritional information

2 tbsp/25 mL:

  • Carbohydrates: 18 grams
  • Calories: 70
  • Source of Fibre