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Preserved Pears With Lemon And Orange

desserts, relishes/preserves

3 cups granulated sugar
1-1/2 cups water
1/4 cup fruit protector; such as Fruit Fresh
12 whole cloves
6 pears; 2-1/2 pounds
1 each orange and lemon; thinly sliced and seeded
1/4 cup (each) orange juice and lemon juice

In large saucepan, bring 1 cup of the sugar and the water to boil, stirring until dissolved; boil over medium-high heat for 5 minutes. Stir in fruit protector and cloves; cook, stirring, until dissolved. Remove from heat. Peel, halve and core pears, adding to syrup as you work; bring to boil. Reduce heat; simmer for 15 minutes. Add orange and lemon slices and remaining sugar; simmer for 25 minutes. Add orange and lemon juices; simmer for 5 minutes. Meanwhile, boil lids for 5 minutes. Pack 2 pear halves into each of 6 sterilized 1-cup canning jars, excluding cloves. Divide lemon and orange slices among jars. Strain juice; pour enough into jars to cover fruit, leaving 1/4-inch head space. Wipe rims if necessary. Seal with prepared lids; screw on bands fingertip tight. Process in boiling water bath canner for 5 minutes. Remove; let cool on rack for 24 hours. Check seal, wipe jars and store in cool dark dry place.

Contributor: Canadian Living - December, 1998

Yield: 6 cups

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