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Cherry Pear Conserve

Total Time

Prep: 1-1/4 hours + chilling Process: 10 min. + standing

Makes

10 pints

I use pears harvested from my own trees to make this conserve. I love it combined with cream cheese and spread between two waffles that are topped with pure maple syrup. —Ruth Bolduc, Conway, New Hampshire
Cherry Pear Conserve Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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 10 minutes in a boiling water bath.

Nutrition Facts

2 tablespoons: 70 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein.

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