- 1 teaspoon olive oil
- 1 medium onion, chopped
- 8 cups chopped peeled ripe pears (about 10 medium)
- 1-1/2 cups sugar
- 2 tablespoons grated orange peel
- 2 tablespoons orange juice
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 cup coarsely chopped pine nuts, toasted
- In a Dutch oven, heat oil over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add pears, sugar, orange peel, orange juice and rosemary; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until mixture is thickened, stirring occasionally. Stir in pine nuts. Return to a boil; cook and stir 5 minutes longer.
- Carefully ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 5 half-pints.
Originally published as Pear & Pine Nut Conserve in Country Woman August/September 2014
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