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Pears in Brandied Apple Juice

Yield: 6 x half-litre (US pint) jars

Course Fruit
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Yield 6 half-litre (US pint) jars
Calories 47 kcal

Ingredients

Metric - US Customary

Instructions

  1. Wash pears. Cut in half lengthwise, core and peel. Place completed pear halves in a bowl of water with some lemon juice in it.
  2. Put a broad pan such as a Dutch oven with 5 to 10 cm (a few inches) of water in it on to start boiling.
  3. Put the apple juice in a saucepan and set on a burner to start heating.
  4. Poach the pears one layer at a time in the pot of boiling water, until they are hot throughout.
  5. Bring apple juice to full boil.
  6. Pack hot pears into half-litre (US pint) or litre (US quart) jars, core cavity downwards. It's okay to layer them in the jar.
  7. Leave 2 cm (1/2 inch) headspace.
  8. Tuck 1 cinnamon stick in each jar.
  9. In each jar, put 1/2 teaspoon brandy extract and (optional) 1 tablespoon brandy. (Double those quantities for litre (US quart) jars.
  10. Top up each jar with the hot apple juice, leaving the 2 cm (1/2 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process half-litre (US pint) jars for 20 minutes; 1 litre (US quart) jars for 25 minutes.
  16. Best after at least a few weeks of jar time.