This was one of the first water-bath canning recipes I tried, and it was so good that I decided to triple it this time. The recipe comes from Preserving by the Pint (page 118), and this makes a delicious caramel sauce to use in cakes (come back next week for one I have been making with this!) or over ice cream or other desserts. You can actually taste the pear in this, and this is a great way to make vegan caramel without any dairy replacements. Since I live at high-altitude, I do adjust the candy temperatures down by about 2 degrees per 1000 feet. Tripling the recipe yielded six half-pints plus one 4oz jar.
Featured in this post
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored.
Plantcrafted Pantry 