This year, in addition to freezing fruit, I decided that I wanted to try my hand at preserving some fruit in syrup. Happenstance would have it that a friend has a anjou pear tree in their backyard that was bearing loads of fruit and was offering to give them away if we came and picked them ourselves. It worked out perfectly! I offered to take some fruit in exchange for whatever came of my canning adventure.
I looked around the internet and in a few reference books I had borrowed from the library for recipes, or moreso proportions for the syrup. Some recipes gave proportions for sugar to fruit but neglected to include a corresponding volume of water (“just add water” is a bit vague), but I managed to settle on this recipe. I didn’t add all of the spices indicated in the recipe but I did add some cinnamon.
All in all, it took me 6.5 hours from start to finish. It took up a big chunk of my day but I think I’ll be thanking myself during the winter. I have some leftover pears that I didn’t can, so I plan on making some pear bread. I also had a lot of leftover canning syrup, 1 quart of which I canned for later use…but I still had about 4L left over so I might try to freeze some in an ice cube tray for use in drinks. I’ll have to adjust the proportions next time to avoid having 5+L of syrup left over.