Instructions: Combine Pear Juice, sugar, corn syrup and spices in 3-quart saucepan. Bring to boil; stir until sugar dissolves. Boil hard for exactly 1 minute. Remove from heat; skim off foam. Syrup may be frozen or canned.

Pear Juice

Core and slice 6 (about 2 lb.) USA Bartlett pears; mash with 1 tablespoon lemon juice. Heat 5 minutes or until juices start flowing. Pour through fine sieve. For cleaner syrup, sieve twice.

To Freeze

Pour cooled syrup in freezer containers; allow 3/4 to 1-inch head space.

Freeze.

To Can

Ladle into clean hot canning jars to within 1/8-inch of tops. Seal according to manufacturers directions. Place jars on rack in canner.

Process 5 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

Quantity: Makes 1 pint. Recipe may be doubled.

Always be sure to use ripe pears.

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