This recipe came about when I found tried to make the Chunky Pear Preserves with Sage in Marisa McClellan's Preserving By The Pint cookbook and realized I didn't have any sage. I did however have dried hibiscus that I was going to use in another recipe but never got around to making. I also reduced the amount of honey to allow the flavors of the pears and hibiscus to shine through. The result was wonderful. In fact the first time I made it my husband sat down and ate 2 jars by himself. I have also made this recipe with Cortland apples with great results.

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