I love it when the pears come into season. It means cooler weather is just around the corner! Time for family and friends to gather around the bonfires and enjoy nature's splendor.
Canning pears is fairly easy, and it helps to carry the flavor of the season throughout the year. But why stop at canning them plain? Try spicing it up a bit with these versatile Cinnamon Rum Pears. Their warm and inviting flavor makes them a great addition to many meals, especially pork. Or perhaps you would prefer them as part of a baked dessert. Of course, you could always just keep it simple, and eat them straight out of the jar. There are so many ways to enjoy them, and they are such a cinch to make. You could easily make enough to share the love & gift a jar or two to a friend or relative... If you were willing to part with them, that is. ;)
I chose to list this recipe with a yield of 2 pints. I felt that this ratio would be workable for most people whether they have access to a surplus of pears, or need to work with smaller quantities. If you are making more, simply multiply the recipe as needed.
- 4 cups Orange Juice
- 6 - 8 Pears (depending on size)
- 2 cups Water
- 1/4 cup Sugar
- 2 Cinnamon Sticks
- 2 shots Spiced Rum (like Captain Morgan)
Begin by washing and sterilizing your jars. (I prefer the oven method of sterilization - just pop them into the oven at 225 degrees for at least 10 minutes. I just leave them in the oven to stay warm while I do the rest.)
Go ahead and fill your water bath canner and get it started too. (Mine seems to take forever to come up to a boil - probably the whole 'watched pot' thing. lol)
Now you're ready to start... Pour the orange juice into a large bowl. Peel, core, and slice your pears. (A melon baller is very helpful to remove the seeds and any bad spots you encounter.) Place the sliced pears into the orange juice. This will prevent them from browning. (I have seen other recipes that use a diluted lemon juice solution, but I prefer the tiny hint of flavor and sweetness that the orange juice adds.)
Make a light syrup by combining the water and sugar in a saucepan. (You may have noticed other recipes that use more sugar. The amount is reduced in this one, because of the sugars in the rum.) In another small pot of plain water, heat up your lids and bands. Keep them both just at a simmer.
When you notice that your water bath canner is about to boil, drain the pears. Pack your warm jars with sliced pears and 1 cinnamon stick each. Pour 1 shot of the spiced rum into each jar. Then top them off with the light syrup, leaving 1/2 inch of head space.
Using a wooden or plastic tool, gently slide down the inside edges of the jar to remove any trapped air bubbles. Add more syrup, if needed. (You will probably have syrup leftover - but it's better to have too much, than not enough.)
Clean the top of the jars with a damp towel, and affix one lid and ring to each jar. Hand tighten.
Process for 25 minutes. (Processing times vary by altitude. If you are over 1,000 feet, use this link to find the appropriate time.)
Remove the jars to the counter and allow them to cool and seal. You will hear a popping sound as the jars seal. After they cool, test the seal by pressing down on the center of the lid. If any of them spring back up, they did not seal properly and you'll need to refrigerate those jars.