Stocking Up 3, 1986

In a blender or food precessor puree pears, in batches, adding some of the juices if needed to help puree them.

Pour pear puree into a large stainless steel or enamel Kettle. Add juices, honey, cinnamon sticks and cloves. Cook, partially covered, over a low heat until thick, about 3 hours. Remove cinnamon sticks and bag of cloves and discard. Pour into hot, scalded half-pint jars, leaving 1/2 inch headspace, and seal. Process for 10 minutes in a boiling water bath. Leave at room temperature to cool and check to be sure each is sealed before storing. Yields about 6 half pints