Pear & Pine Nut Conserve
This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany! —Shannon Kohn, Simpsonville, South Carolina
Total TimePrep: 1-1/4 hours Process: 10 min.
- 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 zest
- 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 zest, 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.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 54 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch.
Originally published as Rosemary, Pear & Pine Nut Conserve in Country Woman August/September 2014
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