Categories: conserves, jams, jelly, preserves

Ingredients

• 2 to 3 lb. firm, ripe pears (Bosc or Bartlett)
• 1 unpeeled lemon, quartered and very thinly sliced
• 1 1/2 cups sugar
• 1/2 cup honey
• 1 tsp. snipped fresh rosemary

Directions

1. Core, peel and finely chop enough pears to measure 4 cups. In a 4-quart pot combine pears, lemon, sugar and honey. Bring to boiling over medium heat, stirring until sugar dissolves. Stir in rosemary. Cook for 20 to 25 minutes or until mixture is thickened and sheets off a metal spoon, stirring frequently.
2. Ladle hot preserves into hot, sterilized half-pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process the filled jars in a boiling-water canner for 10 minutes.
3. Remove jars from canner; cool jars on racks. Store in a cool, dry place. Refrigerate after opening.

4. makes about 3 half-pints

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