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 PRESERVES (OLD FASHIONED)
My mother-in-law's step mother (her biological mother died when she was a baby)was an excellent cook and taught her how to cook good food at an early age. After she became my wonderful mother-in-law and friend she passed many things on to me. Letting the chopped pears for Pear Preserves set over night in sugar was an important...
Provided by Jewel Hall
Categories Jams & Jellies
Time 4h
Number Of Ingredients 7
Steps:
- 1. Peel, core, and slice pears into 1/2 to 3/4 inch pieces, then measure out 8 cups.
- 2. In a stock pot mix pears with the 5 cups of sugar and 1/4 cup of lemon juice. Gently combine all. Let set in pot over night, cover with light towel or single layer of sheeting material.
- 3. Next morning, put stock pot of pears on med/low stove burner. Stir gently to mix. Juices from pears, lemon juice, and sugar will have made a liquid over night. Bring to a low boil. Turn down to simmer and cook slowly 3 to 4 hours or until pears are clear and pink and syrup thickens. More sugar may be added once cup at a time during last part of cooking process until desired thickness is reached. Be careful not to add too much sugar, just gently stir often and observe.
- 4. Have jars and lids sterlized in boiling water. 8 1/2 pint jars and 8 lids. Leave on simmer.
- 5. When desired doneness is reached, remove from heat; stir in brown sugar, ginger,allspice, and nutmeg.
- 6. Fill sterlized jars to 1/2 inch of top, wipe off rim of jar with a wet cloth to remove any syrup that may have dripped on rim. Top with lids and rings, tighten firmly.
- 7. Process jars in boiling water 10 minutes to seal, (water should be heating while filling jars). Store in cool, dry, place away from direct light. Makes about seven 1/2 pint jars.
GRANDMA'S PEAR PRESERVES
Make and share this Grandma's Pear Preserves recipe from Food.com.
Provided by carolgreen
Categories Breakfast
Time 20m
Yield 1 pint, 48 serving(s)
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 154.2, Fat 0.1, Sodium 3.7, Carbohydrate 40, Fiber 0.8, Sugar 37.6, Protein 0.1
OLD-TIME PEAR PRESERVES
Make and share this Old-Time Pear Preserves recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 6h25m
Yield 6 pints.
Number Of Ingredients 3
Steps:
- Peel and dice pears.
- Put in large pot and cover with sugar.
- Let set overnight.
- The next day, add lemon juice and bring to a rapid boil.
- Turn heat to low and let slow cook 5 to 6 hours, till it turns light brown.
- Bring back to a boil and quickly ladle into jars and seal.
- For a no-fail seal, invert jars for 5 minutes.
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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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