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Cherry Pear Conserve
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2 medium lemons
2 medium limes
8 cups chopped peeled ripe pears
2 cans (16 ounces each) pitted tart cherries, drained
2 cans (20 ounces each) crushed pineapple, undrained
2 cups raisins
10 cups sugar
1-1/3 cups coarsely chopped walnuts
Grate peel from lemons and limes; set peel aside. Remove pith from lemons and
limes; section the fruit and place in a large bowl. Add lemon and lime peel,
pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight.
Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60
minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat.
Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust
caps. Process for 15 minutes in a boiling water bath.
Yield: 10 pints.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |