Recipe(tried): Pear Sauce (low sugar, canning recipe)

PEAR SAUCE (LOW SUGAR)
Approved by: Dr. George K. York, Food Technologist Emeritus, UC Davis
Yield: 5 half-pints

Ingredients
12 medium apples or 16 medium pears
1 cup water
1/4 cup lemon juice
1/2 cup honey
Ground cinnamon, to taste
Ground cloves, to taste
Ground nutmeg, to taste

Process
Wash and core the apples or pears. Peel, if desired. Cut into chunks or slices. In large, heavy stainless or enamel pot, cook the fruit with the water, lemon juice, honey, cinnamon, cloves, and nutmeg for 20 minutes, or until the fruit is tender. Drain in a colander. Put through a food mill or sieve, if desired.

Pour the sauce into hot, scalded half-pint jars, leaving 1/2-inch headspace. Wipe Rims. Remove air bubbles. Seal according to manufacturer's directions. Process for 15 minutes in a simmering bath at 190 degrees F. Remove jars from canner and let stand for 12 to 24 hours in a draft free place. Store in a cool, dark, dry place.

To freeze: Prepare the recipe as directed. Cool the sauce, then ladle into freezer containers leaving 1/2-inch headspace and freeze. To serve cold, thaw the sauce completely in the refrigerator. To serve warm, partially thaw in the refrigerator, then warm in a covered saucepan over medium heat, stirring frequently. Or microwave on high until warm.