PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
GRANDMA'S PEAR PRESERVES
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
Provided by Bridget
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g
PEAR CONSERVE
Pear Conserve is essentially diced pears in pear syrup. It is best used as a topping for crepes, French toast, bread pudding, ice cream, etc. It is also good as an addition to cocktails and to marinades and sauces. This recipe is based on strawberry conserve, and the method can be applied to other fruits, as well. This recipe is high in sugar, but you're only meant to use a little bit at a time of the final product.
Provided by P.Q. Butterfat
Categories Sauces
Time 20h30m
Yield 12 8 oz containers, 50-60 serving(s)
Number Of Ingredients 4
Steps:
- Peel, halve and core your pears.
- Dice the pears finely, but not as small as brunoise. I am not going to go into detail here, but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown).
- In a large, non-reactive (glass, plastic, ceramic) container, layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top.
- Drizzle the lemon juice over the top layer.
- Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours).
- Next day, pour out the pears and the syrup they have formed into a deep pot.
- Scrape out the bottom layer of sugar into your pot as well.
- Bring this mix to a boil over high heat, uncovered, stirring.
- When the conserve is quite hot but not boiling, add the pear brandy. It should boil all at once. Stir well.
- Boil the conserve to thicken it and expel alcohol. For true, syrupy conserve, do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done.
- The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.
Nutrition Facts : Calories 161.8, Fat 0.1, Sodium 0.7, Carbohydrate 42, Fiber 1.1, Sugar 39.8, Protein 0.1
PEAR PRESERVES (PEREN CONSERF)
A wonderfully delicious way to preserve the sweet memory of summer and using up any extra pears you may have courtesy of the Michigan Dutch. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. If you are unfamiliar with modern canning methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pears
Time 55m
Yield 10 1/2 pints
Number Of Ingredients 5
Steps:
- Force all the fruit through a food chopper.
- Place fruit and sugar in stainless kettle and cook until thick, stirring to prevent scorching.
- Fill hot, sterilized jars, leaving 1/4" headspace, adjust caps and bands.
- Process in a boiling water bath - half pint and pint jars for 5 minutes, quarts for 10 minutes.
- At higher elevations (over 1000 ft. above sea level), add 1 additional minute for every 1000 feet.
Nutrition Facts : Calories 1140.8, Fat 0.7, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 297.1, Fiber 10.7, Sugar 271.9, Protein 2.9
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PEAR PRESERVES RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (4)Total Time 3 hrs 30 mins
- Stir together pears and sugar in a large bowl until all pears are coated in sugar. Let sit, covered, 8 hours or overnight in the refrigerator.
- Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce heat to medium-low and cook, covered, until thick, dark, and syrupy, about 1 1/2-2 hours, stirring occasionally to prevent sticking. Spoon mixture into sterilized jars with finger-tightened lids. Process in a boiling water canning bath for 10 minutes.
- Remove from hot water and let sit at room temperature undisturbed for 24 hours. Tighten jar lids and store at room temperature up to 1 year.
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