7lbs. Pears peeled, cored, and coarsely chopped
1 ½ C water
Juice of one lemon
4 C granulated sugar
2 tsp. cinnamon
¼ tsp. nutmeg
In a large, stainless steel saucepan, combine pears, water, lemon juice, cinnamon, and nutmeg. Cook until pears are translucent and fairly soft.
Prepare canner, jars, and lids.
Puree using a food mill until an ‘applesauce’ like texture is achieved.
Return the puree to saucepan and add sugar. Bring to a boil while stirring frequently. Reduce heat and boil gently until a spoonful of mixture will hold it’s shape on a chilled plate. You’ll know this when the liquid around the edges stays where you spooned it and the puree holds its shape.
Using a jar funnel, place the hot mixture into your hot jars, leaving a ¼ inch headspace. Place lids and rings on jars and tighten.
Return filled jars to the canner and bring to a boil. Process for 10 minutes. Remove the canner lid and let sit for 5 minutes before removing the jars.