Yum Yum Yum – lighted scented with some magical ingredients this is just so good you can have it on top of steak, chicken or have plain on a piece of toast. This recipe is one of those that could be carried down through generations as one of those ones that ‘great’ grandma used to make…
The kitchen will never smell as good – are you salivating yet?
Here’s the recipe to melt your families heart!
7 pounds medium pears — quartered, cored
4 cups sugar
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg
1/3 cup orange juice
Prepare Ball brand or Kerr brand jars and closures according to
Cook pears until soft, adding only enough water to prevent sticking (about
Press through sieve or food mill.
Measure 2 quarts pulp; combine with sugar in a large saucepot, stirring to dissolve sugar.
Add remaining ingredients, cook until thick enough to round up on a spoon.
As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean.
Place lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met — fingertip tight.
Process 10 minutes in a boiling-water canner.
At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet
This recipe yields about 4 pints
thanks to: oodlekadoodleprimitives