HOW TO MAKE OLD FASHIONED PEAR PRESERVES RECIPES
OLD-FASHIONED PEAR PRESERVES RECIPE - FOOD.COM
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.
Total Time 72 hours 30 minutes
Prep Time 72 hours
Cook Time 30 minutes
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!
Nutrition Facts : Calories 1348.5, FatContent 0.4, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 6.2, CarbohydrateContent 350, FiberContent 9.6, SugarContent 331.7, ProteinContent 1.3
PEAR PRESERVES (OLD FASHIONED) - JUST A PINCH RECIPES
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 step. She covered her dishpan with a clean piece of an old sheet. They saved and shared everything. Hard times but peaceful times when "Love Thy Neighbor" was a necessary and honorable thing to do. We have lost so much of the honorable quality of life from back then.
Provided by Jewel Hall @0124
Categories Jams & Jellies
Prep Time 1 hours
Cook Time 3 hours
Number Of Ingredients 7
Steps:
- Peel, core, and slice pears into 1/2 to 3/4 inch pieces, then measure out 8 cups.
- 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.
- 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.
- Have jars and lids sterlized in boiling water. 8 1/2 pint jars and 8 lids. Leave on simmer.
- When desired doneness is reached, remove from heat; stir in brown sugar, ginger,allspice, and nutmeg.
- 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.
- 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.
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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.
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Reviews 3.9
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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
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This is my dear sweet mama's recipe, which was handed down through generations past. I love preserves so she shared the recipe with me.
I have made these preserves countless times. When I was first learning to make them it was a disaster. I cooked them too long and once they cooled I could barely get my spoon out of the jar. I was so disappointed but I have these babies down pat now.
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Reviews 5
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Reviews 4.2
Total Time 31 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
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