Canned Honey Spiced Pears Recipes

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CANNED HONEY SPICED PEARS



Canned Honey Spiced Pears image

I found this recipe on the side of a flea market vintage box of Kerr caps and I've copied it word for word here. I haven't tried it yet, but it looks so good I wanted to make sure and save it. I can see these with vanilla ice cream in the summer or as a side dish to a savory roasted meat in the winter.

Provided by Tess Geer

Categories     Fruit Sides

Time 40m

Number Of Ingredients 8

6 lb pears, halved, cored and peeled
1 c sugar
1 c honey
1 c vinegar, 5% acidity
1 c water
2 tsp whole allspice
1 tsp whole coriander
1 stick cinnamon, broken

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



Canned Honey Spiced Pears Preserves image

My sister had the recipe from a Kerr box for Canned Honey Spiced Pears. she added more sugar and cooked longer making it preserves.

Provided by Dorlaine Simpson

Categories     Jams & Jellies

Time 3h30m

Number Of Ingredients 8

6 1/4 lb pears,peeled, cored and sliced
4 c white sugar
1 c honey
1 c vinegar, 5% acidity
1 c water
2 tsp whole allspice
1 tsp whole coriander
1 stick cinnamon, broken

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.

EDNA LEWIS'S SPICED PEARS



Edna Lewis's Spiced Pears image

These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.

Provided by Francis Lam

Categories     dessert

Time 7h

Yield 2 1/2 pounds pears, plus about 2 cups syrup

Number Of Ingredients 5

1 teaspoon cloves
1 1/2 pounds dark brown sugar
1 1/2 cups vinegar
Pinch of salt
2 1/2 pounds pears

Steps:

  • In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
  • Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
  • Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
  • Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams

SPICED PEARS



Spiced Pears image

I try to serve a fruit dish with every breakfast to get some extra vitamins in our diet. Not only are these pears quick and easy to prepare, they're delicious!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 can (16 ounces) pear halves
1/3 cup packed brown sugar
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon

Steps:

  • Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.

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