Spiced Pears In Rum Raisin Syrup - cooking recipe

Ingredients

7 to 8 lb. pears
1 fresh pineapple
2 c. brown sugar
2 c. water
1 c. apricot preserves
1/2 c. golden raisins
4 cinnamon sticks
2 tsp. whole cloves
2 tsp. whole allspice
1/2 c. rum

Preparation

Prepare home canning jars and lids.
Peel, halve and core pears.
Place in soaking solution to prevent darkening.
Peel pineapple; remove eyes from pineapple and cut into tidbits. Measure 2 cups pineapple tidbits and set aside.
Combine remaining ingredients in a large saucepan, except rum.
Simmer for about 15 minutes.
Drain and rinse pears.
Poach pears in water for about 5 minutes, cooking 1 layer at a time.
Pack pears in hot jars, leaving 1/4-inch headspace.
Remove from heat and stir reserved pineapple tidbits and rum into syrup.
Carefully spoon syrup over pears, leaving 1/4-inch headspace.
Add a cinnamon stick to each jar.
Remove air bubbles with nonmetallic spatula.
Adjust caps. Process 25 minutes in a boiling water bath canner.
Yields about 4 quarts.