Recipe courtesy of Giada De Laurentiis
Total:
50 min
Active:
20 min
Yield:
12 to 16 (1/2-pint) jars
Level:
Easy

Ingredients

Directions

Special equipment: 12 to 16 (1/2-pint) canning jars with lids

Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*. (See Disclaimer)

Cook's Note

Follow USDA guidelines for proper sterilization and canning procedures.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

IDEAS YOU'LL LOVE

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Baked Ham with Brown Sugar Honey Glaze

Recipe courtesy of Trisha Yearwood

Prickly Pear Syrup

Recipe courtesy of Daniel Drumlake

Soy Honey Brine

Recipe courtesy of Alton Brown

Honey Fried Chicken

Recipe courtesy of Nancy Fuller

Tropical Fruit Salad with Honey and Lime

Recipe courtesy of Jamie Deen

Zucchini Bread with Lemon Honey Butter

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking