Servings: 8 serving
Equipment
Ingredients
- Ripe, firm pears: 4 pounds
- Pure filtered water: 2 cups
- Honey or maple syrup sattvic sweeteners : 3 cups
- Cheesecloth and kitchen twine for sachet
- Vanilla bean or cinnamon stick optional, for aroma : 1 each
- Note: Quantities of optional spices can vary based on personal preference and should align with sattvic principles.
Instructions
- Peel the pears using a vegetable peeler, striving to remove only the outermost layer to retain as much of the flesh as possible. Keep the peelings separate, as they may be used to add pectin to the preserves.
- Core the pears and cut them into uniform chunks or slices, according to personal preference. The size should be about 1 inch or so for a pleasing texture in the final product.
- In a large, heavy-bottomed pot, combine 2 cups of pure filtered water and 3 cups of a preferred sweetener, such as honey or maple syrup. Use a whisk to ensure the sweetener dissolves fully.
- Place the pear peelings into a square of cheesecloth, gather the corners, and secure with kitchen twine to create a sachet. Add this to the pot to infuse the liquid with natural pectin which will help in the thickening of the preserves.
- Bring the mixture to a gentle boil over medium heat. Once boiling, add the pear pieces and reduce the heat to a simmer.
- If desired, introduce aromatic spices, such as a vanilla bean split lengthwise or a cinnamon stick, being consistent with the sattvic guidelines which emphasize foods that do not overstimulate the senses.
- If foam forms on the surface during cooking, skim it off with a spoon and discard it, as this will result in a clearer preserve.
- Prepare your preserving jars while the pears are cooking. Sterilize the jars and lids in boiling water for at least 10 minutes, and keep them hot until you are ready to use them.
- Ladle the hot pear preserves into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids on the jars and tighten the bands until finger-tip tight. Process the jars in a boiling water bath for 10 minutes to seal them properly.
- After boiling, remove the jars with canning tongs and place them on a towel or cooling rack to cool. As they cool, listen for the distinctive "pop" sound that indicates a proper seal.
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06/10/2024 12:05 pm GMT
