Canned Honey Spiced Pears Preserves Recipes

CANNED HONEY SPICED PEARS

Steps:

• 1. Prepare jars and lids.
• 2. Combine sugar, honey, vinegar and water in a large sauce pot. Tie spices together in a cheesecloth bag and place in sauce pot. Bring to a boil, stirring frequently to dissolve sugar. Reduce heat; cover; simmer ten minutes.
• 3. Place pears in syrup and bring to a boil. Reduce heat. Cook pears until hot throughout, about 10 minutes.
• 4. Remove spice bag. Pack pears into hot jars, leaving 1/2" headspace. Ladle syrup over jars leaving 1/2" headspace. Remove air bubbles using a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met - fingertip tight.
• 5. Process 10 minutes in a boiling water canner. Yield: about five pint jars.
• 6. Note: To prevent pears from browning, treat peeled pears with Fruit-Fresh Fruit Protector.

CANNED HONEY SPICED PEARS PRESERVES

Steps:

• 1. Prepare jars and lids.
• 2. Combine sugar, honey, vinegar and water in a large sauce pot. Tie spices together in a cheesecloth bag and place in sauce pot. Bring to a boil, stirring frequently to dissolve sugar. Reduce heat; cover; simmer ten min..
• 3. Place pears in syrup and bring to a boil. Reduce heat. Cook pears on low for 3 hrs will turn bright orange when finished.
• 4. Remove spice bag. Pack pears into hot jars, leaving 1/2" headspace. Ladle syrup over jars leaving 1/2" headspace. Remove air bubbles using a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met - fingertip tight.
• 5. Process 10 minutes in a boiling water canner. Yield: about five pint jars.
• 6. Note: To prevent pears from browning, treat peeled pears with Fruit-Fresh Fruit Protector.

SPICED PEAR JAM

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

PEAR HONEY

Steps:

• Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
• Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

GRANDMA'S PEAR PRESERVES

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
• Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.