Homemade Pear Preserves Food

PEAR PRESERVES

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.

PEAR PRESERVES

Steps:

• Boil 2 cups sugar and 2 cups water together for 15 minutes.
• Add pears and sliced lemon and cook 15 minutes.
• Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick.
• Pack into clean hot jars and seal at once.

OLD-FASHIONED PEAR PRESERVES

Steps:

• Day 1:.
• Peel and core pears. Slice or dice into pieces of desired size.
• Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
• Day 2:.
• Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
• Day 3:.
• Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
• Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
• Leave jars undisturbed for 24 hours to cool and set. Enjoy!

FRESH PEAR PRESERVES

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. Yield: 7 half-pints.

PEAR PRESERVES

Steps:

• 1. Mix the ingredients together aand let soak overnight. Place in a large pot and cook over low heat, stirring occasionally, for 1 1/2 hours or until the spoon is coasted with syrup when removed from the pot. Do not overcook. Store in sterilized jars, following general canning procedures.

GINGER PEAR PRESERVES

Steps:

• After you have peeled and chopped the pears you want 5 1/2 cups.
• Using a zester remove green rind from limes; you want 1 T.
• Squeeze the limes to get 1/3 cup.
• Place pears, rind and juice in a large stainless steel or enamel saucepan.
• Stir in ginger root and sugar.
• Bring fruit to a full boil stirring constantly.
• Do this until it reaches the gel stage, around 15 minutes.
• If desired mash the fruit.
• Ladle into sterile hot jars leaving 1/4 inch head space.
• Seal and process 5 minutes at altitudes up to 1000 feet.

OLD-TIME PEAR PRESERVES

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.

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.

GINGERED PEAR PRESERVES RECIPE

Steps:

• Sterilize 6 half-pint jars and lids and set them aside.
• In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
• Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
• Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.