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
This is a simple recipe and posted per recipe request. The recipe doesn't state if you should peel and core the pears before cooking them, I would definitely not skip this step, I think the pear peels would make some pretty gritty preserves.
Provided by Mirj2338
Categories Pears
Time 1h10m
Yield 60 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 69.7, Sodium 0.9, Carbohydrate 18.2, Fiber 1, Sugar 16.3, Protein 0.1
PEAR PRESERVES RECIPE - (4.2/5)
Provided by lindaauman
Number Of Ingredients 4
Steps:
- Dump the chopped pears into a large pot. Stir in the sugar, lemon juice, and cloves; mix well. Turn the eye on to medium heat and bring to boil. Once it starts to bubble, turn heat down slightly and let it simmer uncovered for two to three hours. Remove the foam from the top of the fruit. Ladle into sterilized jars (wipe rim and seal with sterilized lids and rings) leaving 1/4" head space. This made 10 jelly jars of pear preserves. I sealed them with the hot bath method and let them process for 10 minutes. 15 minutes for pints. Be sure your jars seal properly before storing them. If they don't seal, refrigerate and use.
PEAR PRESERVES CAKE
Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.
Provided by NELL 2
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 116.1 g, Cholesterol 119.8 mg, Fat 27.3 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 14.1 g, Sodium 273.9 mg, Sugar 93.1 g
PEAR PRESERVES - PEAR JAM WITH VANILLA RECIPE
Homemade pear preserves made from scratch with William Pears. You will fall in love with the vanilla infused aroma of the easy to make pear jam.
Provided by Helene Dsouza
Categories Breakfast
Time 1h
Number Of Ingredients 3
Steps:
- Peel, quarter and cut the pears into chunks.
- Place the fruit pieces into a big jam cooking pot and add in the sugar.
- Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste.
- Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.
- Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring frequently, until you can see a rolling boil.
- Keep cooking pear preserves until it has visibly reduced and appears translucent.
- Test if the jam is set with a candy thermometer. The setting temperature is 210° Fahrenheit or 105° Celsius. Or drop some of the preserve on a cold plate or spoon and if it's not running it is set. If it runs, keep the jam for some more time to cook on low heat and repeat the test until you have the correct consistency.
- Take out the vanilla bean and discard.
- Reduce jam to a smoother consistency with a hand blender. I like to keep a few fruit pieces to give the jam some character.
- Pour hot jam into clean sterilized jars and fill up to the rim.
- Drop some vodka or rum into the lid to kill further bacteria. (optional)
- Close the jar with the lid and turn upside down to create a vacuum.
- Allow the jam to cool down, label and store in a cool and dry place.
Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Sugar 11 g, ServingSize 1 serving
PEAR PRESERVES
Make Your Own Homemade Pear Preserves with This 4 Ingredients and 4 Steps Recipe, Below. Quickly Combining Fresh Pears, Sugar, Water and Lemon Juice...
Provided by Jeff O'connor
Time 2h20m
Yield 7
Number Of Ingredients 4
Steps:
- In a large stockpot, stir the pears, sugar, water and lemon juice; to combine.
- Bring to a boil and cook, uncovered, for 1½ -2 hours until mixture thickens and has a spreadable consistency. Remove from heat.
- Using a ladle, pour the hot mixture into 7 x sterilized ½-pint jars, leaving ¼-inch space from the top of the jar. Remove air bubbles and add more mixture as necessary. Wipe around the jars to clean, center the lids and seal tightly.
- Place jars in a canner or water bath, ensuring they are covered completely with water. Bring to a boil and process for 10 minutes. Remove from water.
- Allow to cool before serving.
Nutrition Facts : Calories 79, Fat 0g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 21g, Protein 0g
PEAR JAM
This simple pear jam recipe has just a few ingredients and a lot of flavor! Pears are full of pectin, so it's easy for beginners to make this no pectin preserve.
Time 40m
Number Of Ingredients 3
Steps:
- 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.
PEAR PRESERVES RECIPE
Learn how to make pear preserves in a mason jar.
Provided by All She Cooks
Categories sauce
Time 40m
Number Of Ingredients 5
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
Nutrition Facts : Calories 592 kcal, Carbohydrate 155 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 7 g, Sugar 141 g, ServingSize 1 serving
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
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.
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!
HOMEMADE PEAR PRESERVES
Delicious Homemade Pear Preserves. Served best on hot homemade biscuits. A staple for fall breakfasts on the back porch.
Provided by Amanda Farris
Time 5h30m
Number Of Ingredients 3
Steps:
- Peel all the pears.
- Shave chunks off the pears and put them into a bowl.
- The size of your chunks is dependant on preference on how big you like your preserves.
- I cut mine about the thickness of a quarter and size of ½ a french fry.
- I know, those are some strange directions. I'm just trying to help. Really, just shave the pears to your liking and make sure you don't get any skin or bad parts in the bowl.
- Add pears to a big pot. Layer with sugar. Repeat until you are out of pears.
- A good rule of thumb is to add 1½ cups sugar for every pound of pears.
- For example, if you had 6 lbs of pears, 9-10 cups of sugar would make them delicious.
- Sugar amount is also a preference. Do you like your preserves sweet? Or do you like them more natural fruity tasting? I prefer less sugar in mine, but eat them up just as fast when they are sweet.
- Turn the heat on low and bring to a boil. Turn heat down. Cook for several hours until the pears are translucent and the sauce is an amber brown color. Don't overcook them. It's better to undercook than overcook. The amount of time will depend on how big your pot is and how many pears are in your pot. I typically cook mine between 4-6 hours.
- Have canning jars ready, by placing them in boiling water. Use a funnel and spoon to put the cooked pears into the jar. Secure a canning lid. The heat from the pears and the hot jars will seal the jars.
- Attach a pretty note and then share them with a neighbor.
PEAR PRESERVES
Steps:
- In a large, heavy-bottomed saucepan, combine the sugar and the water and bring to a boil over medium heat. Cook until the sugar is dissolved, 3 to 5 minutes. Add the pears and decrease the heat to low. Simmer until the pears are tender and transparent, an additional 20 to 25 minutes. Remove from the heat and transfer to a rack to cool. Cover and let rest overnight in a cool place, up to 24 hours.
- Place a wire rack on a rimmed baking sheet. Sterilize five 1-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
- Remove the pears from the syrup. Fill the hot jars according to the procedure for Raspberry Jam (page 289), and pour over the hot syrup, leaving 1/4 inch of headroom. Process the jars in a boiling-water canner for 20 minutes. Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
- variation
- For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.
SOUTHERN STYLE PEAR PRESERVES
This is the very first thing I recall learning to cook at 6 years old in Panama City, Florida. We had two cooking-pear trees that were constantly being raided by squirrels and tiny fruit-bats. So the idea was to get the pears first before the critters did. This can be a sandwich-jam or (as was done at my home) it can be chilled...
Provided by Suzanne B.
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Peel and core pears; cut the pieces into bite-sized chunks or half that size if you plan on using this more for sandwiches. Discard peel and cores.
- 2. Place sugar, lemon juice and water in a heavy-bottomed pot at least four times as deep as what fills it; stir well until all sugar has dissolved (important!)
- 3. Add pears and bring mixture slowly to the very beginnings of a slow, gentle boil, stirring occasionally as it heats. When it begins to boil, drop the heat down to a low simmer and lid the pot.
- 4. Stir OFTEN, making sure that the preserves do not burn (and they will, given a chance! But don't stir too enthusiastically unless you're wanting this to be more for sandwiches.) Sometimes more water is needed depending on the dryness of the pears; if they seem to be getting too thick and sticky, add a little. It will all cook down.
- 5. NOTE: Cooking-time given is variable! What you're waiting for is for the pears to turn translucent; they should deepen in color somewhat also, depending on the type of pear used (some become a golden brown, some remain pale.) When they've become translucent and the liquid with them has thickened to the consistency of thin syrup, remove from heat.
- 6. Pour the mixture evenly into heated, sterile canning jars; as this is NOT a lesson in canning, I won't go into all the specifics of canning the preserves (please look up elsewhere!) Make sure that some room is left in each jar, as preserves will expand.
- 7. If serving in proper NW Florida style, keep a jar in the fridge at all times and occasionally serve along with baked chicken, turkey, ham or any other meal with a lot of meat; the cold sweetness is welcome.
SPICED PEAR PRESERVES
Deliciously spiced pear preserves are spiced with chopped ginger and cinnamon sticks and can be used to top ice cream or angel cake.
Provided by Diana Rattray
Categories Jam / Jelly
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Put the lemon juice and the sliced lemon in a large, stainless steel saucepan. Add the pears as you chop them, tossing with the lemon juice as you add them. Add the water and ginger, then stir in the sugars and add cinnamon sticks. Stir well to blend. Let stand for 4 hours.
- Place the pan (uncovered) over medium-high heat and bring to a boil. Boil, stirring frequently, until very thick and gel stage is reached.
- Test for the gel by placing a little on a cold saucer then put it in the freezer. When you drag your finger through the mixture, it should wrinkle. This will take about 1 1/2 to 2 hours.
- Prepare the work area, canner, jars, and lids.
- Fill the hot jars with the hot pear mixture, leaving 1/2-inch headspace. Wipe the jar rims, fit with lids, and tighten bands to fingertip tightness (do not over-tighten).
- Process for 10 minutes.
Nutrition Facts : Calories 289 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Fat 0 g, ServingSize 4 Half-Pint Jars (16 Servings), UnsaturatedFat 0 g
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- 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.
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- Place pears in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cover and cook 15 minutes or until pears are tender. Drain well, and set aside.
- Combine sugar and water in Dutch oven; cook over low heat, stirring occasionally, until sugar dissolves. Add reserved pears, and bring to a rolling boil. Boil, stirring frequently, until pears become translucent. Remove from heat, and skim off foam with a metal spoon.
- Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.
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