2.5 pounds of cooking pears
2 cups of red wine
1 cup of organic cane sugar
cardamom, cinnamon, nutmeg to taste
Peel, quarter and remove the seeds.
Place fruit directly into sterilized canning jars.
Combine wine and sugar, heat slowly and simmer until all sugar is dissolved.
Pour the hot liquid over the pears, leaving 1/2 inch of headspace.
Process in a boiling water bath, pints 25 minutes and quarts 30 minutes.
After processing, remove from boiling water and place on towels with at least 1 inch space around to cool naturally as quickly as possible.
Excerpt from CanningUSA.com