Pear and Fig Preserves 160.000

Julia Ewan

Canning Aug 29, 2007

Because making pure fig jam can be an expensive proposition, David Hagedorn incorporated pears into these preserves. He's happy with the results.

Servings: 160

Yield: Makes 10 half-pints

  • 10 cups Bartlett pears, peeled, cored and cut into 1-inch chunks
  • 10 ounces dried figs, cut in half
  • 10 1/2-inch-thick slices of lemon, seeded
  • 3 vanilla beans, halved lengthwise and cut in half to form 12 pieces total
  • 1 cinnamon stick
  • 1 teaspoon ground cardamom
  • 1/2 cup honey
  • 3 cups sugar
  • 2 cups water
  • Few drops of red food coloring (optional)


To prepare for canning: Wash 10 half-pint jars, their new lids and bands in hot, soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.

Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.

In a large, nonreactive pot over medium-high heat, combine the pears, figs, lemon slices, vanilla beans, cinnamon stick, cardamom, honey, sugar, water and food coloring, if desired. Cook for about 1 hour, uncovered, stirring often, or until all the liquid is absorbed; the pears should be soft but still hold their shape.

Fill each sterilized, still hot, half-pint jar with the fruit, some lemon slices and vanilla bean pieces, leaving 1/2 inch of head space. Discard the cinnamon stick. Use a nonreactive spatula or chopstick to remove any air bubbles. Wipe the rims and necks of the jars with a clean, damp cloth. Center a heated lid on each jar. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils vigorously. Cover with the canner lid. Set a timer for 10 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.

When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.

When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.

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Recipe Source

From David Hagedorn.

Tested by David Hagedorn.

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