Pear Perserves Recipes

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PEAR PERSERVES

So many of my friends and family have shared their pears with me this year. I've never made pear perserves before but growing up my grandmother always had pear perserves and pear pickles. I can see her pantry now filled with jars of pears! I just got back from visiting my favorite aunt 88yr old and uncle 92 yr. old and came home...

Provided by Janice Ross

Categories     Jams & Jellies

Time 1h25m

Number Of Ingredients 5



Pear Perserves image

Steps:

  • 1. Peel, core and cut pear into strips and weigh. Add 1/2 sugar to 3 cups of water. Boil 2 minutes add pears. Boil 15 minutes, then add remaining sugar and lemon. Boil until pears are clear. Let stand 12-24 hours in a cool place. Pack fruit into hot jars (pints or quarts). Boil syrup 2 minutes (or longer if seems thin). Pour hot boiling syrup over pears, seal. Process 20 minutes simmering in a hot water bath.

2 lb pears
1 1/2 lb sugar
3 c water
1/2 c lemon or orange juice
a little ginger to taste

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



Pear Preserves (Old Fashioned) image

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.

8 c pears
5 c sugar
1/4 c lemon juice
1 tsp ground ginger
2 tsp ground allspice
2 tsp ground nutmeg
1/2 c brown sugar

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



Grandma's Pear Preserves image

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

6 cups peeled, cored, and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons ground allspice
2 teaspoons ground nutmeg
½ cup brown sugar

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