In a 3-quart saucepan bring to boil sugar, juice, water, and cinnamon. Cover, then simmer 3 minutes or until sugar is dissolved. Add just enough food coloring to make light-pink syrup. Cut pears, a few at a time, in quarters; core and peel. Cook in hot syrup 6 to 8 minutes or until almost tender. Discard cinnamon. Pack pears in hot sterilized pint jars, leaving 1/2-inch headspace. Remove air bubbles. Seal at once. Process in boiling water bath 20 minutes. Store in cool, dry place. Chill before serving. Good topped with whipped cream or vanilla ice cream.
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