Spiced Pears In Rum Raisin Syrup

• 7 to 8 lb. pears
• 1 fresh pineapple
• 2 c. brown sugar
• 2 c. water
• 1 c. apricot preserves
• 1/2 c. golden raisins
• 4 cinnamon sticks
• 2 tsp. whole cloves
• 2 tsp. whole allspice
• 1/2 c. rum

1. Prepare home canning jars and lids.
2. Peel, halve and core pears.
3. Place in soaking solution to prevent darkening.
4. Peel pineapple; remove eyes from pineapple and cut into tidbits. Measure 2 cups pineapple tidbits and set aside.
5. Combine remaining ingredients in a large saucepan, except rum.
6. Simmer for about 15 minutes.
7. Drain and rinse pears.
8. Poach pears in water for about 5 minutes, cooking 1 layer at a time.
9. Pack pears in hot jars, leaving 1/4-inch headspace.
10. Remove from heat and stir reserved pineapple tidbits and rum into syrup.
11. Carefully spoon syrup over pears, leaving 1/4-inch headspace.
12. Add a cinnamon stick to each jar.
13. Remove air bubbles with nonmetallic spatula.
14. Adjust caps. Process 25 minutes in a boiling water bath canner.
15. Yields about 4 quarts.

pears, pineapple, brown sugar, water, apricot preserves, golden raisins, cinnamon sticks, whole cloves, whole allspice, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682078 (may not work)