5 Ingredients or Fewer

Hibiscus Pear Preserves

October 29, 2014
3 Ratings
  • Makes 5 quarts
Author Notes

This recipe came about when I found tried to make the Chunky Pear Preserves with Sage in Marisa McClellan's Preserving By The Pint cookbook and realized I didn't have any sage. I did however have dried hibiscus that I was going to use in another recipe but never got around to making. I also reduced the amount of honey to allow the flavors of the pears and hibiscus to shine through. The result was wonderful. In fact the first time I made it my husband sat down and ate 2 jars by himself. I have also made this recipe with Cortland apples with great results. —ktr

What You'll Need
  • 15 pears (about 5 pounds)
  • 1 1/4 cups honey
  • 8 3/4 cups water
  • 5 lemons, juiced (or 3/4 cup plus 3 TBSP bottled lemon juice)
  • 1 tablespoon dried hibiscus flowers
  1. Prepare your boiling water bath with 5 quart jars and lids.
  2. In a large pot, combine the honey, water and hibiscus flowers. I normally make a pouch for the hibiscus out of a coffee filter so I don't have to strain the liquid later. Bring to a boil and then let simmer at least 5 minutes while you prepare the pears.
  3. Peel, core and chop the pears.
  4. Remove the hibiscus flowers from the honey water mixture. Add the pears to the pot. Simmer for 3 minutes.
  5. Funnel the pears into the prepared jars and top with honey water mixture leaving 1/2 inch headspace. Add lids and rings and process in hot water bath for 15 minutes (10 if using pint jars).
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