Pear Preserves With Splenda Food

EASY PEAR CRISP

Steps:

• To make the topping:
• In the bowl of a food processor, combine topping ingredients and pulse until crumbly.
• To make the filling:
• Preheat oven to 350°F. Spray an 8" x 8" baking dish with cooking spray.
• In a bowl, combine filling ingredients and toss gently to coat. Transfer to prepared baking pan.
• Scatter topping mixture evenly over the fruit.
• Bake for 40-45 minutes or until filling is bubbly.

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.

PEAR PRESERVES RECIPE

Steps:

• Combine 1½ cups sugar and water over medium-high heat and cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.
• Reheat the pears and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. Makes about 5 half-pint jars

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.

PEACH JAM FROM SPLENDA

Steps:

• Wash jars and lids in hot soapy water; rinse with warm water.
• Fill boiling-water canner half full with water; add jars and water to cover.
• Bring water to a boil, reduce heat and simmer.
• Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
• Remove and drain jars and lids, one at a time, as needed for filling.
• Combine 4 quarts of the water and lemon juice in a large bowl; set aside.
• Fill a Dutch oven 3/4 full with water; bring to a boil.
• Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water.
• Slip skin off peaches using a paring knife.
• Cut peaches in half; remove pits.
• Place peach halves in the water and lemon juice solution to prevent browning.
• Cut peaches into chunks; place in food processor.
• Process until finely chopped and measure exactly 3 cups of fruit.
• Combine peaches and 3/4 cup water in a large saucepan.
• Gradually add pectin, stirring until blended.
• Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
• Boil for 1 minute, stirring constantly.
• Remove from heat; add SPLENDA® Granulated Sweetener stirring until SPLENDA® Granulated Sweetener dissolves.
• Skim off any foam with metal spoon.
• Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops.
• Wipe jar rims and threads and cover with 2-piece lids.
• Screw bands tightly and place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
• Cover; bring water to gentle boil and process 10 minutes.
• Remove jars and place upright on towel to cool completely.
• After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
• Store in a cool, dark place for up to 1 year.
• Once opened, store refrigerated and use within 2 weeks.
• Serving size is 1 Tbs.

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.