PEAR PRESERVES RECIPE
This easy pear preserves recipe is made with fresh pears, brown sugar and lemon juice. 3 simple ingredients create a delicious jam right in your slow cooker with barely any hands on work. It's a dump-and-go slow cooker recipe- you don't even need to peel the pears! Use your homemade pear preserves on toast, croissants, biscuits, bagels or add to other recipes.
Provided by Kristina
Time 10h5m
Number Of Ingredients 4
Steps:
- Combine pears, water, lemon juice, and brown sugar in the slow cooker. Set to high for 4 hours.
- When 4 hours has passed, blend the pear mixture with an immersion blender or mash until mostly smooth. Set to low for another 6 to 8 hours. The time will depend on how ripe the pears were initially. For overripe pears, 6 hours is plenty of time. Less ripe pears will likely take the full 8 hours.
- Stir and transfer to a mason jar or airtight container. Store in the fridge for up to 2 weeks.
Nutrition Facts : ServingSize 1 oz, Calories 29 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
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.
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
SLOW COOKER SPICED POACHED PEARS
Some of the many reasons I love this dessert recipe are: it's on the healthy side; it's easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.-Jill Mant, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 4h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, mix wine, brown sugar, cherries, cinnamon, star anise and, if desired, peppercorn until blended. Peel and cut pears lengthwise in half. Remove cores, leaving a small well in the center of each. Arrange pears in wine mixture., Cook, covered, on low 4-5 hours or until pears are almost tender. Discard star anise and peppercorn., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth., To serve, remove pears to dessert dishes; drizzle with some of the poaching liquid. Spoon ganache into wells of pears. Top with pine nuts and blackberries. If desired, serve with whipped cream.
Nutrition Facts : Calories 295 calories, Fat 12g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 8mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 4g fiber), Protein 2g protein.
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
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!
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