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Pear, Port, and Thyme Conserve
Difficulty Level Easy
Sometimes preserving fruits and vegetables consists of just canning something plain, like tomatoes, without actually doing anything to them, or sometimes you just pickle something like dill pickles, or green beans, without making a lot of effort. I like it when you actually cook and end up with something fantastic like Emma's Thousand Island Relish. For those of you who haven't tried that relish recipe, I've had a number of people suggest that I give up everything and go into business making it, it's so good. This Pear, Port, and Thyme Conserve falls into that category.
I was so happy when I had a little extra that didn't fit into the canning jars and I just ate it out of the pot, it was so delicious. This is a very easy recipe. The most difficult part is just peeling and chopping the pears, otherwise you just dump the ingredients in a pot and cook it down. Not only that, but the cinnamon, nutmeg and ginger make your house smell fantastic.
INGREDIENTS
| 1/2 cup | golden raisins |
| 1/2 cup | light brown sugar |
| 1/2 cup | fresh-squeezed orange juice |
| 1/4 cup | bottled lemon juice |
| 1 tbsp | lemon zest |
| 1/2 tsp | ground cinnamon |
| 1/2 tsp | freshly grated nutmeg |
| 1/2 tsp | ground ginger |
| pinch of salt | |
| 3 lbs | Bosc or Anjou pears, peeled, cored and coarsely chopped, about 5 cups |
| 1/2 cup | blanched almonds |
| 1/4 cup | port wine |
| 1 tbsp | fresh thyme, chopped |
PREPARATION:
- Combine the raisins, brown sugar, orange and lemon juices, lemon zest, cinnamon, nutmeg, ginger and salt in a large pot. Stir to dissolve the sugar. Bring to a boil over medium-high heat. Add the pears, cover, lower the heat and boil gently for 15 minutes. Remove the cover and cook for another 15 minutes to thicken. Stir in the almonds, port and thyme.
- Have ready 5 scalded half-pint jars and their bands. To scald, simply dip in boiling water. Simmer new lids in a small pan of hot water to soften the rubberized flange. Pour the conserve into the jars, leaving 1/2 to 3/4 inch headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight.
- Place the jars in a big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Bring to a boil over high heat. Boil the jars for 20 minutes. Turn of the heat, allow the jars to rest in the water for 5 minutes or so, and then remove. Allow the jars to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
From Well Preserved by Eugenia Bone
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