4 cups peeled and chopped pears (1 kg fresh)
12 ounce package cranberries, fresh or frozen
1 1/2 teaspoons dried chili peppers
1 teaspoon garlic powder
57 g package fruit pectin
2 cups corn syrup
1/2 cup white wine or water

Preparation Instructions:

Place 6 clean 250 or 236 ml mason jars in a boiling water canner, fill with water, cover and boil hard 10 minutes to sterilize jars. Boil lids 5 minutes to soften sealing compound.

In food processor or blender, puree pears and cranberries; measure 5 cups. Combine puree, corn syrup, wine and seasonings in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil. Add fruit pectin, stirring until dissolved; boil hard for 1 minute. Remove from heat.

Ladle hot mixture into a hot sterilized jar to within 1/4 inch of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place far in canner. Repeat for remaining hot mixture.

Cover canner; return water to a boil. Process - boil filled jars 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. Makes 6 jars.