Spiced seckel pears

4 quarts

Ingredients

Quantity Ingredient
8 pounds Seckel Pears
8½ cup Granulated Sugar
1 quart Cider Vinegar
2 cups Water
7 eaches 3-Inch Sticks Of Cinnamon
2 tablespoons Whole Cloves
2 tablespoons Whole Allspice

Directions

Wash the pears and leave the stems on but scrape out the blossom ends. Boil the pears for 10 minutes in water to cover, then drain, and prick the skins with a fork.

For the syrup, combine the sugar, vinegar, water with the spices tied in a cheesecloth bag. Cook, covered, for 5 minutes. Add the pears, cover and boil for 10 minutes, or until the pears are tender. Let the pears stand in the syrup overnight. Drain, reserving the syrup, and remove the spice bag. Pack the pears, at once, into clean hot jars.

Bring the syrup to a boil. Pour at once over the pears, adjust the covers as the jar manufacturer directs. Process at once.

SPICED CRAB APPLES:

Wash 8 lbs of crab apples leaving the stems on but removing the blossom ends. Make the syrup as above and process as with the pears.

Makes about 4 to 5 quarts.

From: The Good Housekeeping Cookbook Copyright 1949 Posted by: Rich Harper

Submitted By RICH HARPER On 10-21-94

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