Title: Fall Pear-Cranberry Conserve
Categories: Canning Jam
Yield: 8 Half pints

6 1/2	c	Sugar
1	c	Cranberries
1/2	c	Water
1 1/2	lb	Pears; cored, peeled, and very finely chopped; to 2lb (shoul
3/4	c	Walnuts; or pecans, finely chopped
2	ts	Lemon peel; finely shredded
6	oz	Pectin, liquid; 2 pouches
1/3	c	Lemon juice

In a 3-quart saucepan combine the sugar, cranberries, and water. Bring to boiling, stirring frequently till sugar is dissolved. Remove from heat. Add chopped pears, nuts, and lemon peel. Let stand 10 minutes, stirring occasionally. Combine the pectin and lemon juice; add to pear mixture. Stir for 3 minutes.

Ladle at once into clean half-pint jars or freezer containers, leaving a 1/2" headspace. Seal; label. Let stand several hours or till conserve is set. Store up to 3 weeks in the refrigerator or 1 year in the freezer. Thaw frozen conserves in the refrigerator before serving.

Nutrition information per tablespoon: 47 cal. (8% from fat), 0 g fat, 0 mg chol., 11g carbo., 0 g pro., 0 mg sodium, 0 g dietary fiber.

SOURCE: Better Homes & Gardens, Oct. 1991 Typos by Nancy Coleman

From: Nancy Coleman Date: 09-12-96 (17:16) The Pine Tree Bbs (222) Cooking(F)

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