Got the last batch of pear sauce in the BWB at the moment. Doing it all
in either 4 ounce or 8 ounce jars and it's working well. Put about three
teaspoons of cinnamon and one of nutmeg in the batch and it came out
just right. The pears were sweet enough we didn't need to add sugar at
all. They are Kiefer pears and we let them sit on the counter until
ripe, a soft yellow with a red blush. Got enough juice off them when
they went through the strainer that I should be able to make several
pints of pear jelly.

The pear jelly I made last year came out a beautiful golden color with a
slight rosy blush and was delicious. After the pear jelly we will put up
pear mincemeat and pear slices in light syrup. Looks like the rest of
the week is shot. I need to go buy some more lids and some sugar now.

In article >,
George Shirley > wrote:

> Got the last batch of pear sauce in the BWB at the moment. Doing it all
> in either 4 ounce or 8 ounce jars and it's working well. Put about three
> teaspoons of cinnamon and one of nutmeg in the batch and it came out
> just right. The pears were sweet enough we didn't need to add sugar at
> all. They are Kiefer pears and we let them sit on the counter until
> ripe, a soft yellow with a red blush. Got enough juice off them when
> they went through the strainer that I should be able to make several
> pints of pear jelly.
>
> The pear jelly I made last year came out a beautiful golden color with a
> slight rosy blush and was delicious. After the pear jelly we will put up
> pear mincemeat and pear slices in light syrup. Looks like the rest of
> the week is shot. I need to go buy some more lids and some sugar now.

What great fun! Yum.
--
"I will show you fear in a handful of dust"
-T.S. Eliot