Vanilla Berry Pearsauce
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Vanilla Berry Pearsauce
Vanilla Berry Pearsauce
8 Large ripe pears, peeled, cored and cubed
2 cups fresh berries, mashed
1/2 vanilla bean, split lengthwise
1 (11.5- oz.) can pear nectar

Prep: 15 minutes, Cook: 1½ hours total, Makes: 1 quart

1. Place pears, berries and vanilla bean in a large pot. Bring to a boil; reduce heat and simmer for 15 minutes.

2. Remove from heat and mash to desired consistency (chunky or smooth). Place back over medium heat and cook for 30 to 40 minutes or until excess liquid has cooked off, stirring frequently. Remove vanilla bean.

3. Pack hot mixture into sterilized jars, leaving 1/2 inch empty at the top and follow canning and storage instructions below, boiling for 10 minutes.  

Basic Canning Instructions:

1. FiIl a large stockpot half full with water and bring to a boil (allow 1/2 to 1 hour, depending on size of pot). Submerge empty canning jars, lids and rings in water; remove to a clean cloth.

2. Fill jars, leaving 1/2 inch open at the top of each, making sure to keep rims clean (a wide mouth funnel works well for this). Eliminate any bubbles by stirring with a non-metallic kitchen utensil such as a wooden skewer or chopstick. Wipe away any food from the rims with a clean damp cloth.Top with sterilized lids, screwing rings on tightly, then loosening about 1/4 inch. Lower into boiling water, making sure water reaches 1 to 2 inches above lids and return to a boil. Cook according to recipe instructions.

3. After processing, remove jars carefully from pot and set on a cloth.

4. When jars have cooled, check to make sure all are sealed by pushing down in the center. If the lids give and make any noise, jars have not sealed properly and should be refrigerated. Store sealed jars in a cool, dark place. 

Nutritional Information:
(based on 8 servings - 1/2 cup per serving): Calories: 139, Protein: 1 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 36 g, Fiber: 2 g, Sugar: 18 g, Sodium: 4 mg, Points Plus: 4