Southern Style Pear Preserves Food

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.

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 RECIPE - (4.2/5)

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 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

HOMEMADE PEAR PRESERVES

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.

SPICED PEAR PRESERVES

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.

SOUTHERN STYLE PEAR PRESERVES

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.

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!

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.