Pear Spread with Brown Sugar and Cinnamon Recipe
In a large, deep, heavy-bottomed pot, mix together pears, apple juice and lemon juice.
Stir in pectin crystals until dissolved. Bring to a full boil over high heat, stirring often.
Stir in SPLENDA® Brown Sugar Blend until dissolved. Stir in vanilla and cinnamon. Reduce heat to medium; boil for 3 minutes, stirring often to prevent scorching.
Remove from heat; skim off any foam.
Ladle into sterilized jars to within 1/4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight.
Process jars in boiling water canner for 5 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
NOTE: For longer storage, no-sugar spreads must be processed in a boiling water canner as they do not contain sugar which is essential for preservation.
You will need about 4 1/2 lbs (2.25 kg), or 8 to 10 large pears
Use a food processor to finely chop pears (use pulsing action, do not purée as mixture should have small pieces).
This has the texture of a pear, butter and a hint of vanilla and spice. Try it on toasted whole grain English muffins or spread on bran muffins.
Wash jars in soapy water and rinse well. (Or wash in dishwasher. Note that normal dishwasher does not sterilize the jars.)
Place jars in a large pot of water that has a metal rack on the bottom. (This prevents jars from cracking or breaking.) Tilt jars so they fill with water then set upright on rack. If necessary, add water to ensure they are fully covered. Bring to boil; boil for 10 minutes. Turn off the heat and let them rest in the hot water until ready to use.
When ready to fill jars, lift jars from water using a jar lifter; tilt jar to drain water as you remove. Place jars on a dish cloth, tea towel or wooden cutting board (one that will not slide) and fill with hot mixture. Use a ladle to transfer hot mixture. A wide-mouth canning funnel is helpful to prevent dripping and to keep the rim of the jar clean.
Fill to distance from rim specified in the recipe. (This is called the head space.)
Remove funnel and transfer to the next jar. Wipe rim of jar with a damp paper towel to remove any drips. (This ensures a proper seal.)
Note: Use new lids each time to ensure a proper seal.
Bring a small pot of water to a boil over high heat. Place lids in water and bring to a simmer. Remove pot from heat and keep hot until ready to use.
Use a magnetic wand to remove lids from the water and transfer to jars.
When securing metal rings, do not over-tighten as air must be able to escape from the jar during processing to create the vacuum seal. If it is too loose, some of the contents may leak out.
After processing, once the jars have sealed and cooled, remove the rings and wipe jars while checking the seal. Replace rings if desired.
Boiling Water Canner
A large stock pot is suitable for processing jars. Place metal rack in the bottom and fill about 2/3 full with water. Cover and bring to a boil over high heat. Turn to down to low to keep warm while waiting.
When ready for processing, return water in canner to boiling. Place the jars in a rack with handles and lower into water, or on rack in bottom of canner. Add hot water (from a kettle) to ensure that the jars are covered with 2 inches (5 cm) of water. You may need to reduce the heat once the pot begins to boil again. If you have too much water, remove some using a small saucepan or glass measuring cup. Cover pot with lid and return water to a boil over high heat. Begin timing once the water has returned to a boil.
Remove processed jars from canner using a jar lifter. Place on a tea towel-lined surface or a tea towel-lined tray. Do not place jars on a cold surface such as a granite counter top. You will hear a pop sound as the jars seal and see that they have been sucked downward. Let jars rest until cooled completely and set (may take up to 24 hours).
- 4 cups (1 L) finely chopped peeled; cored ripe pears
- 1 cup (250 mL) all natural (unfiltered) apple juice or apple cider
- 2 tbsp (30 mL) lemon juice
- 1 pkg (49 g) No-sugar needed pectin
- 1 to 1-1/2 cups (250 mL to 375 mL) SPLENDA® Brown Sugar Blend; packed
- 1 tsp (5 mL) vanilla3/4 tsp (3 mL) ground cinnamon