Petra Hildebrandt wrote:
> George Shirley wrote:
>
>>I did find a pear conserve recipe in the DW's Betty Crocker cookbook.
>>Made some a few years ago and a good friend loved it, consequently that
>>looks like tomorrow's canning job. If anyone is interested I will type
>>it in and post it but I know it's in our 20 yo Betty Crocker cookbook.
>
>
> oh yes, please, I'd like that very much.
>
> Petra in Hamburg, Germany

Pear Conserves

2 lbs pears, pared and sliced, about 8 cups
4 cups sugar
3/4 cup raisins
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 cup broken walnuts

Mix all ingredients except walnuts in large sauce pan, preferably
non-reactive, ie no aluminum. Heat to boiling, stirring frequently. Boil
uncovered, stirring occasionally, until mixture thickens slightly. 25 to
30 minutes. Stir in walnuts. Immediately pour mixture into hot jars,
leaving 1/4-inch headspace. Wipe rim of jars. Seal and process in
boiling water bath for 15 minutes. Makes 4 or 5 half pints conserves.

Note: I have effectively doubled this recipe with good results as I tend
to can in pints and/or quarts.

George