Maple walnut pear conserve

Summary

This pear conserve flavoured with maple syrup has many uses. enjoy it on toast, scones or muffins. stir a spoonful into plain yogurt or over frozen yogurt. dot some over the apples in a pie or crisp for an interesting taste twist. use to deglaze pan after cooking pork chops or chicken.

Step by Step

Step 1

In Dutch oven, mix pears with lemon juice. Stir in pectin. Bring to boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in maple syrup, and walnuts (if using). Ladle into sterilized jars to within 1/4-inch (5 mm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight. Process in boiling water canner for 5 minutes. Remove from water to towel. Let cool at room temperature until set (conserves have softer set than jams). Check seals; refrigerate any unsealed jars for up to 3 weeks.