#Pears in Syrup recipe

[askwhatsforlunch]

Pears in Whisky Syrup

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Once opened, you can keep  Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…

[acocktailmoment]

Champagne Cocktail !

(With Elderflower and Pear Syrup)

Makes 6 (or 8) cocktails:

Ingredients:

3 (or 4) ounces Domaine de Canton 3 (or 4) ounces St. Elder elderflower liqueur (or St- Germain) 9 (or 12) ounces Pear Syrup (see recipe below) 1 bottle French Champagne 1 pear, cored and sliced and drizzled with lemon juice rosemary sprigs, for garnish

For the Pear syrup: 1 cup sugar 1 cup water 2 pears, peeled, cored and diced

You can prepare this for one or for as many drinks as you need.

In a cocktail shaker, add ½ ounce Domaine de Canton, ½ ounce St. Elder, ¾ ounce pear simple syrup per cocktail, and finish with ice. Stir for 7 seconds with a stirring spoon, and then pour the mixture into a cocktail glass. Once stirred, divide between the glasses. When ready to serve, top with Champagne. Decorate each glass with a slice of pear and a sprig of rosemary.

For the Pear Syrup: In a pot, combine the sugar, water and diced pear. Bring to a simmer and cook for 5 to 10 minutes. Strain, pressing on the pears with the back of a spoon to get as much flavor as possible in the collected liquid. Let the syrup cool completely (I suggest keeping the pears for a dessert, for example, so that nothing goes to waste). Keep the syrup in an airtight jar in the fridge. Use for cocktails, drinks or desserts.

Photos, recipes and styling by Béatrice Peltre

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

[coltencarter]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[wardpayton]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[ameliaobrien]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[rocoreview]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[carleyhunt]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[davidwidart]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[kcrossvine-art]

whats crackling? whats snackling? in the near future, possibly YOU! This next one might be good for those of yall who dont have big kitchens. Today on our cooking review revue is Golden Hill pears from the Redwall Cookbook- 

(for crackling and snackling purposes you can find the original recipe at the bottom to follow along)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Golden Hill Pears?” YOU MIGHT ASK

sugar

water

4 medium pears (peeled, halved, cored)

ground allspice

As you can guess by the ingredients, golden hill pears are just caramelized pears. Am a huge fuckin fan of caramelized stone fruits- peaches, pears, plums,- but contrary to my normal method of using an oven to achieve the desired syrupy goodness, this recipe calls only for a little sauce-pot and lid! 

AND, “what does Golden Hill Pears taste like?” YOU MIGHT ASK

If you've had caramelized fruit before you'll get the gist, however, these are on the higher end in terms of taste 100%

The allspice is such a brush of warmth and comfort

Tastes like cuddling the person you love in front of the fire

Caramel taste is even throughout

Would be so so so good paired with a nice pulled pork stew

And warm apple cider would be perfectionx2

A fulfilling end to a fall season that passed too fast

. Where pear halves called for, strained and used canned pear slices (0% added juice) . Where sugar called for, used fine granulated sugar . Tripled cooking time for initial caramelization

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Go fucking hogwild with the allspice honestly, i used about 2 soup-spoonfuls of it and couldve still probably done more. its up to personal preference but its damn good.

Also; cooked way more evenly than youd think. Once the initial caramelization was done each 'batch' of pears cooked pretty quick.

SO, it took me about 3 tries to get this right as the book describes itself. My first mistake was letting it get to a golden brown color, as the book says you should, because by the time the sugar and water is that color alone in the pan, it is already way too late and is going to burn by the time you add the pears in. You need to add the pears in a bit earlier than whats going to feel right- when the mixture becomes a strong yellow-ish color id say?

The second time, because the first try had burnt, i tried lowering the heat/going against the books advice and stirring throughout. In all previous times ive caramelized something it was good to get some motion in there, so i figured if it burnt before maybe the issue was too much heat and no movement. This didnt work. This instead somehow created massive sugar crystals which over the period of about 30 seconds (once reaching temp and adding to the pan) quickly hardened and had to be chipped away until it broke off the spoon and the pot. Im not a scientist i have no fucking idea.

It mightve tasted good and been a cool cake topper but at this point we were 40 minutes in with no delicious pears so we werent wasting time with tasters.

Third attempt; corrected from previous mistakes. Watched the saucepot like a fuckin HAWK, didnt stir or disturb the pan, had it on medium heat for about 21 minutes until it started turning yellow, added the pears and allspice in immediately, covered and simmered it. I had 2 cans of pears that i strained and patted dry of excess fluid, so with 2 seperate batches for the one pot. I think the second batch came out richer but there wasnt too much a difference. Both came out lovely to eat with the syrup drizzled over top.

All in all, from deciding to make them to having them in my belly, and subtracting failed attempts, id estimate it took about 30 minutes? It would be longer if you prepared the pears yourselves, along with the cooktime for them probably, but its not neccesary for this recipe.

It tastes fuckin good and would be excellent in living situation where all you have available is a portable hot-top. I could see myself making it again now that i know what visual cues to look for.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

3 tablespoons sugar

4 medium pears, peeled, halved lengthwise and cored

Generous pinch ground allspice

Method:

Put the sugar in the bottom of a heavy saucepan and sprinkle 2 tablespoons of water over it. Cook over medium heat without stirring until the mixture reaches a golden brown caramel, about 7 minutes. (Swirl the pan if the caramel colors unevenly).

Standing back, pour in 1/4 cup of water, taking care as it will spit.

Add the pears and allspice to the pan, cover and simmer until the pears are tender, 10 to 15 minutes.

Use a slotted spoon to transfer the pears to a serving dish. Raise the heat and boil the syrup vigourously for 1 minute.

Pour the syrup over the pears and serve immediately, or let cool and then chill before serving.

[cocoa-rococo]

Koopaling Headcanons: Larry

Larry | Morton | Wendy | Iggy | Roy | Lemmy | Ludwig

Everyone's favorite little brother and general pest for plumbers! He's just a lil' rascal.

Right handed.

His love of tennis originally started as a way to stand out from his siblings, but eventually, he really enjoyed the sensation of playing.

He became a big fan of a Horse Girl animated show after the Olympics, but is super embarrassed about it and won't tell anyone because he thinks it wrecks his ‘cool guy’ image.

Red-green colorblind.

He likes painting with Bowser Jr, and he's a decent comic artist, but he's pretty shy about showing people his work, partially stemming from feeling inferior to Ludwig.

Hypoglycemic. Combine that with his age and his tennis hobby, this boy burns through glucose like a powder trail. It's also partially why he eats so much.

Very much a visual learner, as he tunes out if people tell him things without example, and gets frustrated if asked to try and do something on his own / with his hands and zero instruction.

A frighteningly good pickpocket. He once had a conversation with Bowser and managed to take off all five of his spiked cuffs in three minutes. It's only when he returned them did Bowser even realize they were gone.

He's a big fan of milkshakes, especially chocolate ones. Also a big fan of blowing his straw wrapper at his siblings before he drinks, and blowing bubbles in his drink if he's thinking.

Favorite breakfast food is waffles, with butter, syrup, chocolate chips, and fruit.

Can beatbox almost anything, and he's learning how to breakdance, too. He likes looking up tutorials and practicing in his room for both the space and privacy.

He does gaming streams in his free time, mostly online team-based games or RPGs that let you sink hours of play into useless but fulfilling sidequests. Gaming companies love him because they’ll get guaranteed sales if they offer a trial.

Has a pretty good head for directions, but only for cities. If you tell him you need to find a building from a particular place, he'll give you precise instructions on where to go. Highways and roadmaps are a completely different story.

That said, he got lost so often as a kid that Ludwig gifted him a compass, and he carries it with him constantly.

Not really a flower person, but ever since he got an anonymous bouquet of them, he's got a small appreciation for forget-me-nots.

He's a big fan of punk rock bands, and would love to attend a concert (and be a professional rockstar).

Favorite fruit is either strawberries or pears, but one of his favorite treats is caramel apples.

He’s got a leather jacket that's got a big star bedazzled on the back. It’s his prized possession because he thinks it makes him look cool (and it does, marginally).

Saw a flyer for a new DJ at the Electrodrome and applied on a whim. He got hired (much to his surprise), and greatly enjoys his work. In fact, his time learning the electronics is what inspired his light company.

Likes watching baking and cooking shows with Morton, but while Morton watches to improve and get ideas for recipes, Larry watches to yell at the contestants, because what the FUCK, Michael!!!!! Don’t put your custard on a high temperature, it!!! Is going!!!!!! To curdle!!!!!!!!!!!!

Legitimately has a very good palate for food, and can point out individual flavors where others can't. He will also visit a five-star restaurant and order chicken tenders off the kids menu.

One of his favorite things to do when he was a kid was hiding around the castle and pretending he was a spy; listening in on conversations and writing them down, coming up with codes, always carrying a walkie-talkie, the works. It started his earlier pictographic babble, and what lead him to being such a sneakster later on.

Can and will cheat outrageously at any card, board, dice, or wheel game. Not at video games, though. Those are sacred. That and laser tag.

Looooves chocolate, especially fudge. Do not let him get anywhere near fudge.

He was a shark kid growing up. He dreamed of visiting the aquarium for his birthday, and when he finally got to do so, came home with an armload of various shark plushies and memorabilia.

A big fan of giving and receiving nicknames. Bowser once called him ‘blueberry’ and he cried about it for like seven minutes.

He’s got an admiration for Princess Daisy, for both her fearless attitude and tennis skills.

Favorite candy is gummy worms, but is really fond of sour stuff, too, along with super sugary energy drinks.

Loves sci-fi books / comics and mecha anime with Iggy, but personally loves the adventure genre with pirates and treasure hunters and wild westerns.

Has a private stash of snacks he keeps hidden in rotation for both late night munchies and keeping away from his siblings.

Genuinely likes cooking, but baking feels too precise for him. That said, he's more then happy to taste the end results of both.

Likes going skating with Wendy and Lemmy. He keeps trying complicated moves and keeps running into the walls.

Runs a recipe blog that doubles as a restaurant critique and rating site. It's gotten surprisingly popular.

[sniffanimal]

donnies special drink recipe

1 can of flavored seltzer water (lemon flavor preferred)

some teaspoons of prickly pear syrup

iced cubes to fill the rest of the cup up

put in a big cup with a straw. OPTIONAL: also put a lemonade rockstar recovery in there

[askwhatsforlunch]

Quince Poached Pears

The ceaseless rain and strong winds of the past week means I’m am picking up heaps of fallen fruit in the garden. Some of the pears are just ripe, some are not even there yet, but if they’ve been bruised when they fell, one has to cook them rather quickly if one wants to eat them! These beautifully glazed Quince Poached Pears makes both an excellent dessert --the addition of ice cream can make it even more indulgent!-- or snack, or a side for your cheese board, especially if you have good blue cheeses, like Fourme d’Ambert or Stilton! Happy Saturday!

Ingredients (serves 2):

3 medium to large just ripe Williams Pears

1 cup Ginger and Lemon Quince Syrup

Thoroughly rinse Williams Pears under cold water.

Halve, core and peel pears, and place pear halves in a medium saucepan. Cover with Ginger and Lemon Quince Syrup, so all pear halves are submerged.

Bring to the boil over medium-high heat. Boil rapidly, for about 5 minutes; then, reduce heat to medium.

Simmer, for 15 to 20 minutes, occasionally flipping pear halves on their other side, until they are just tender, and Syrup has reduced slightly, glazing the pears beautifully.

Serve Quince Poached Pears with their Syrup warm, with a scoop or two of Ginger Ice Cream, onto thick yoghurt, or cooled, with good blue cheese...

[acocktailmoment]

Once Upon a Paris Bar !

Ingredients:

Bee Pollen(optional)

3 tablespoons (1 1/2 ounces) blended Irish whiskey

2 1/2 tablespoons pear juice

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons (3/4 ounce) orange liqueur

2 teaspoons honey simple syrup (see Note)

Lemon wheel

Directions:

Rim half of a coupe glass generously with bee pollen, if using, and set glass aside. Combine whiskey, pear juice, lemon juice, orange liqueur, and honey simple syrup in a cocktail shaker filled with ice. Place lid on shaker; shake until mixture is cold, about 15 seconds. Strain into prepared glass. Garnish with a lemon wheel.

Note:

For honey simple syrup, combine 1/2 cup hot water and 1/2 cup honey in a small bowl. Stir until honey dissolves, and let cool before using. Leftover syrup can be used in teas, marinades, or desserts.

Courtesy: Oisin Kelly

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[foodieproject]

Spiced Pear Ginger Sipper - Embrace the warmth of the season with a Spiced Pear Ginger Sipper, a captivating cocktail that blends sweet, spicy, and refreshing flavors. This easy-to-make beverage features pear vodka, spiced rum, lemon juice, simple syrup, and ginger beer for a delightful twist on the classic Moscow Mule. Get the Recipe Here!

[alex51324]

Useful Tips:  Pie Edition

I am my family’s Official Pie Provider for the Thanksgiving feast, and since I’ve seen several posts of Thanksgiving advice, I thought I’d share mine.  

If you’re going to Thanksgiving at someone else’s house, pie is a great contribution that won’t require oven/stove space or otherwise throw off the host’s prep schedule--and there are plenty of easy-mode options.

This advice is mainly for those baking for omnivores; however, my extended family includes one vegan and one gluten-free person in the usual Thanksgiving crowd, so I have tips for accommodating those dietary restrictions.  

1. There’s no shame in using purchased pie crust.  For a single-crust pie, like pumpkin or pecan, the frozen ones that come in a foil pan work well.  For a double-crust pie, like apple, the refrigerated kind that you put in your own pan work better.  They’re usually near the biscuits and rolls that come in a tube. 

2. If you decide on a from-scratch pie crust, I use Betty Crocker’s recipe.  Use vegetable shortening (like Crisco), all-purpose white flour (the basic stuff that comes in a 5-pound sack) and ice-cold water.  Pastry chemistry is  delicate, so unless you’re an expert, don’t experiment with substituting different fats or flours.  (The linked recipe is already vegan; for gluten-free I do a crustless option.  I can’t speak to any other dietary restrictions, other than to urge you to seek out a piecrust recipe designed and tested for that need, rather than attempting substitutions on a standard recipe.)  

3. The secret to tender, flaky pastry is to handle it as little as possible.  Once you put the water in, you’re mixing just enough to get it to hold together.  Do your best to get it rolled out and into the pie plate in one try.  If it tears when you pick it up, try to stick it back together in the pie plate rather than rolling it out again.  

4.  Pumpkin pie is one of the easiest pies you can make!  The recipe from the Libby’s can is what everyone likes & expects at Thanksgiving.   (Feel free to use store-brand canned pumpkin--they’re all the same--but get the recipe from the Libby’s website.)  There are two common beginner mistakes with it, but I’m about to tell you how to avoid both of them: 

 First, make sure you buy evaporated milk, not condensed.  (They are right next to each other; if you’re there in the store and you aren’t 100% sure you remember which you need, grab a can of Libby’s pumpkin from the shelf and look.) 

Second, read the baking instructions the whole way through.  (You have to start it at one temperature and then turn it down.)

5. Pecan pie is just about as easy as pumpkin.  Use the recipe from the Karo syrup bottle.  (Store-brand corn syrup is fine, just get the recipe from the Karo website.)  

6.  The classic apple pie is a little more time-consuming, since you have to peel and slice the apples, but it isn’t difficult.  I use the Betty Crocker recipe.   This one is the easiest of the Thanksgiving classics to make vegan--just leave out the butter, and make sure your pie crust doesn’t contain milk.  (They usually don’t, but check just in case.)

7.  Speaking of dietary restrictions, if anyone at your Thanksgiving table eats gluten-free, you can bake some of the pumpkin pie filling separately for them.  (If you’re using a purchased crust, the recipe from the Libby’s can will probably make a little more filling than will fit anyway.)  Just put it in an oven-safe dish and stick it in the oven with the pie.  (My cousin who eats gluten-free doesn’t require cross-contamination precautions, but if you aren’t sure about the person at your Thanksgiving table, ask them!)

8. Finally, here’s another easy fruit pie recipe.  This one uses a simple from-scratch shortcrust, that you mix up and then press into the pan, so it’s a good option if you aren’t confident with pastry but don’t want to buy a pre-made crust.  The recipe is for peach pie, but you can do it with apples or pears for more of a fall flavor if you want.  Just make sure you slice them thinly & check for tenderness at the end of the baking time--being a firmer fruit, they might need a few minutes longer than the recipe says.  

[popculturelib]

Another book on canning and victory gardens is Home Canning in Wartime: A Victory Guide to Canning, Preserving, Pickling, and Drying (1943) by Elsie Clark. Notice the phrasing in chapter one that likens a woman's effort in the kitchen to a soldier serving in the war. It was part of wartime propaganda encouraging every American to participate in the war effort and military-industrial complex even if they were not enlisted.

Included here is a page of recipes for canning grapefruit, peaches, pears, and pineapple, as well as a time table for processing fruits and vegetables. Image transcripts are below the cut.

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

1. Canning in Wartime

"LADY," says Uncle Sam, "it's your war. Win it."

You are the top sergeant in your own kitchen, and that's one of the most important battlegrounds in the war on the Home Front. Solving the food problem is in your hands—and it's a job that takes a good deal of skill, and thought, and hard work. You've been baking delicious cakes without sugar and preparing miraculous meat dishes without meat. You're spreading the butter thinner, and using margarine. You've budgeted your ration points so that they supply the family with the greatest nourishment and food value. And those freckles on your nose, and that crick in your back prove that you've been doing your share of hoeing in the Victory Garden.

Now here's another job that you can tackle just as important as anything you've done yet—and that's canning a supply of fruits and vegetables for your family.

Can What You Can

After you've taken what you need for your table out of your garden, can every surplus for future use. There are just as many vitamins and minerals in canned foods as in fresh cooked foods, and you will be storing up health and energy for your family. Your ancestors preserved and pickled and brined and salted food to last them through the winter, because they couldn't go down to the corner grocery to replenish their supply. Now that [page ends]

Grapefruit

(yield: 1 1/2 medium size = 1 pint)

Wash and dry firm, ripe grapefruit. Peel off thick skin, along with white membrane. With a sharp knife remove sections of grapefruit. Pack firmly into sterilized jars. Cover to within Y2 inch of the top with grapefruit juice. (Sugar may be added when used.) Seal according to lids used (see page 25). Process pints and quarts in boiling-water bath for 10 minutes.

Peaches

(yield: 2 to 2 1/2 pounds = 1 quart; 1 bushel = 18 to 24 quarts)

Use freshly picked, firm, ripe peaches. Grade for uniformity and degree of ripeness. Put enough for 1 quart into a wire basket. Plunge into boiling water for about 1 minute until skins slip off easily. Then plunge into cold water. Remove from water. Quickly slip skins from peaches, cut in half, and pit. Clingstone peaches may be canned whole if you wish. Drop pieces as you cut them in a salt solution to prevent discoloration. (Use 1 tablespoon salt to 1 quart of water.)

Make a syrup of 1 cup of sugar to 2. cups of water; or 1/2 cup of sugar plus 1/2 cup of honey or syrup to 2 cups of water. Bring to boil. Simmer peaches in the hot syrup for 4 or 5 minutes to shrink them. Pack tightly into hot sterile jars, cut side down, to 1/2 inch of the top. Bring syrup to a boil. Pour boiling hot over peaches to within 1/2 inch of the top. Seal according to lids used (see page 25). Process in boiling-water bath for 15 minutes.

WITHOUT SUGAR. Can peaches in their own juice. Crush soft or imperfect fruit, add a small amount of water to start juice, and a few cracked pits for flavor. Cook, covered, for about 5 minutes until fruit is soft. Strain. Bring to a boil. Simmer prepared peaches in this juice for 4 or 5 minutes, pack and process as above.

Pears

(yield: 2 to 2 1/2 pounds = 1 quart; 1 bushel = 25 to 28 quarts)

Can pears when they are very slightly under-ripe. Grade for uniformity. Work with enough fruit for 1 quart. Wash. Peel with a stainless steel knife. If pears are small, can whole, removing core with an apple corer. If they are large, cut in half and core. Drop them into a salt solution to prevent discoloring (1 table-spoon salt to 1 quart of water). Prepare a medium syrup of 1 cup of sugar to 2 cups of water; or 1/2 cup of sugar plus 1/2 cup of honey or syrup to 2 cups of water. Bring to boil. Allow 1 to 1 1/2 cups syrup for 1 quart. Simmer pears in the syrup 4 to 8 minutes, according to ripeness and size. Pack into hot sterile containers, cut side down, to within 1/2 inch from the top. Cover with boiling syrup. Seal according to lids used (see page 25). Process in the boiling-water bath for 20 minutes.

VARIATIONS: Add a few drops of mint extract and a little green coloring for minted pears; a piece of ginger root for a gingery flavor; or a few red cinnamon candies for spiciness.

Pineapple

(yield: 2, medium sized = 1 quart; 1 crate of 30 pineapples = 12 to 16 quarts)

COLD PACK. Select pineapples that are ripe, but not soft. Twist off top. Scrub. Cut crosswise into slices about 1/2 inch wide. Peel slices, removing eyes carefully. Trim and cut out core with a doughnut cutter if you wish to leave slices whole. Otherwise core and cut into convenient pieces. (Use peelings and cores for juice.) Pack into sterile jars. Cover to within I/2 inch from the top with a boiling hot thin or medium syrup of I cup of sugar to 2 or 3 cups of water; or 1/2cup sugar plus 1/2 cup corn syrup; or 1/2 cup sugar plus 1/2 cup honey to 2 cups of water. Allow about 1 cup of syrup to 1 quart jar. Seal according to lids used (see page 25). Process in boiling-water bath for 30 minutes.