Pearamel: All Natural Pear Syrup Caramel / Molasses
A rich preserve of pear juice perfect for canning. It can be used in place of maple syrup or honey. Makes 8 oz or exactly one cup.
Servings: 16 servings
Calories: 52kcal
Cost: 20
Equipment
- 1 wide 10 inch pan with high sides
- 1 8 oz mason jar with lid
- 1 Bundle of cheesecloth optional
Ingredients
- ½ Gallon Pear juice not from concentrate
Spice Bouquet (optional)
- 1 small Cinnamon stick
- 5 each Allspice berries
- ½ each Vanilla bean
Instructions
- Pour the pear juice into the pan and bring to a rapid boil.
- It's ok to walk away and do other things, but you'll want to set a timer to check on the syrup every 15 minutes.
Light spiced pear syrup
- When about 2-1.5 cups remains, strain the syrup to remove and impurities, then pour into a mason jar with a tight fitting lid. Process in a water bath or store in the fridge for up toi 6 months.
Full-bodied pear molasses
- Continue reducing the liquid until it's a dark color and you can see the pan through the syrup when a spoon is dragged through it. There should be exactly one cup remaining.
- The syrup is extremely stable and can be stored on the counter like honey.
- For long term storage, pour the syrup into a jar and process in a water bath canner for long term storage. 8 minutes for an 8oz jar.
Video
Notes
The light syrup will retain the aromas of the spices. In the full-bodied molasses they'll be more in the background.
Nutrition
Serving: 1tablespoon | Calories: 52kcal | Carbohydrates: 14g | Protein: 0.03g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 10mg | Potassium: 158mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 40mg | Calcium: 18mg | Iron: 0.04mg