Indulge in the timeless classic of Grandma's Pear Preserves, a delectable treat that captures the essence of sweet, juicy pears preserved in a symphony of flavors. These homemade preserves are not just a delightful addition to your breakfast toast or scones, but also an exceptional accompaniment to cheeseboards, charcuterie platters, and even ice cream. With two variations provided, one featuring a traditional sugar syrup and the other a tantalizing combination of honey and ginger, these recipes cater to diverse palates. Embark on a culinary journey as we unveil the secrets behind Grandma's treasured pear preserves, a testament to the enduring charm of time-honored recipes.
Here are our top 6 tried and tested recipes!
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!
GRANDMA'S PEAR PRESERVES
Make and share this Grandma's Pear Preserves recipe from Food.com.
Provided by carolgreen
Categories Breakfast
Time 20m
Yield 1 pint, 48 serving(s)
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 154.2, Fat 0.1, Sodium 3.7, Carbohydrate 40, Fiber 0.8, Sugar 37.6, Protein 0.1
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.
PEPPY PEAR PRESERVES
It's the ginger in this one that distinguishes it from other pear preserves.
Provided by Rachel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h15m
Yield 48
Number Of Ingredients 6
Steps:
- Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice. Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 21.9 g, Fiber 0.9 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 19.8 g
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.
Tips:
- Choose ripe and firm pears for the best flavor and texture.
- Use a sharp knife to peel and core the pears to avoid bruising.
- Cook the pears in small batches to prevent them from overcrowding and becoming mushy.
- Stir the preserves frequently to prevent them from sticking to the bottom of the pot.
- Use a candy thermometer to reach the desired consistency for the preserves.
- Let the preserves cool completely before transferring them to jars.
- Store the preserves in a cool, dark place for up to 1 year.
Conclusion:
Grandma's Pear Preserves are a delicious and versatile treat that can be enjoyed in many ways. They can be spread on toast or biscuits, used as a filling for pies and tarts, or added to yogurt or ice cream. They are also a great gift for friends and family. With a little time and effort, you can easily make your own Pear Preserves at home. So next time you have a batch of ripe pears, be sure to give this recipe a try!
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