Set up a big pot next to where you will be peeling and coring your pears. Make sure you wash your pears prior to doing this. As you prep your fruit for canning add all the peelings and cores that aren't buggy or rotted into the pot. When done fill the pot with water to cover the fruit scraps. Simmer until until everything is mushy, about an hour.
Take a colander and line it with cheesecloth. Put the colander over a large bowl and pour the fruit scraps into the colander. Let drain until all the juices are in the bowl. You might have to help this along by pressing your fruit pulp and moving it around in the colander. Don't be afraid to squeeze handfuls to get any extra juice.
Discard your scraps into your compost pile if you have one and measure your liquid. Pour into a large stockpot. For every cup of liquid add about 1/3 to 1/2 cup of sugar and 2 teaspoons of cornstarch, plus one tablespoon of lemon juice for every 8 cups. Add 1 teaspoon each ground ginger and nutmeg for every 8 cups of liquid. Stir to blend in the cornstarch and bring to a simmer, stirring constantly. Once thickened and hot pour into jars, wipe rims and cap with lids. Process for 20 minutes for pints to 30 minutes for quarts. This is a great way to use your fruit scraps without having any waste. The syrup is mild and absolutely wonderful over pumpkin pancakes. Any questions, drop me a line!
