From the Kitchen of: Sylvia
Source: Keeping the Harvest
12
Pears, pared, cored, and cut into quarters (d'anjou work well)
1�
C
Honey
4
C
Cranberry juice
1
C
Red or white wine vinegar
6
Cinnamon sticks
1
tbsp
Ground ginger
1
tbsp
Ground cloves
Combine all ingredients except pears and bring to a boil. Boil for 5 minutes. Add the pears and simmer until barely tender.
Lift pears out of liquid and pack into hot, sterile pint jars.
Bring liquid quickly back to a boil and pour into jars, distributing 1
cinnamon stick to each jar, leaving 1/2 inch headspace. Adjust lids.
Process in a boiling-water bath for 10 minutes. Remove jars and let them cool.