In this short article, we’re disclosing a closely guarded family secret, namely my wife Rhonda’s recipe for Red Anjou Pear, Amaretto and Cardamom preserves. We had a bumper crop of pears and we’re only half-way through the season. What better way to enjoy the harvest through the cold winter months than with pear preserves? Who am I kidding – I started enjoying them shortly after they cooled. Anyway, here’s the recipe:
Red Anjou Pear, Amaretto and Cardamom Preserves
Makes approximately eight, 8-oz jars of preserves.
- 8 C chopped ripe Anjou Pears (unpeeled and washed)
- 4 C sugar
- 2 TSP Vanilla extract
- 1/8 TSP Cardamom (ground)
- 1/2 C Amaretto liqueur (or substitute with 2 TSP Almond Extract)
- 6 TBS Classic powdered fruit pectin
- Combine chopped pears and sugar in a large soup pot.
- Cook on medium high until pears turn soft, about 20 minutes, stirring occasionally.
- With a potato masher, mash some of the pears so the mixture starts to turn a little pink.
- When pears are cooked, add the Amaretto and Vanilla extract.
- Add the pectin, one tablespoon at a time, and stir until completely dissolved.
- Bring pears back up to a full rolling boil for one minute–stirring constantly so pectin does not burn.
- Remove from heat, and immediately process for canning while mixture is still hot.
Enjoy and let us know how yours turned out. Oh, and don’t tell Rhonda!
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