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
pears (about 5 pounds)
1 1/4 cups
8 3/4 cups
lemons, juiced (or 3/4 cup plus 3 TBSP bottled lemon juice)
Prepare your boiling water bath with 5 quart jars and lids.
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.
Peel, core and chop the pears.
Remove the hibiscus flowers from the honey water mixture. Add the pears to the pot. Simmer for 3 minutes.
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).