PREP Wash pears and lemon under cold running water, drain. Cut pears in half lengthwise and core. Coarsely chop pears. Cut lemon into quarters and remove seeds. Finely chop lemon, including peel, using a food processor or food grinder.
COOK Combine all ingredients in a large saucepan. Bring mixture to a boil over medium heat, stirring to prevent sticking. Reduce heat and simmer 30 minutes (or longer to reach desired consistency).
FILL. Ladle hot mincement into a hot jar, leaving 1/2 inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the race elevated over simmering water in boiling water canner. Repeat until all jar are filled.
PROCESS. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust head to medium-high, cover canner and bring water to a rolling boil. Process pint jars 25 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, not not retighten bands if loose. Cool 12 hours. Test seals. Label and store jars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (339g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 23549.1mg||812 %|
|Potassium 271.1mg||7 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 25.6g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 124
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