Pear preserves are a delightful and versatile treat that can be enjoyed on their own or used as an ingredient in various desserts and dishes. Made from fresh, ripe pears that are cooked in sugar syrup until they reach a soft, translucent texture, pear preserves have a sweet and slightly tart flavor that pairs well with a variety of foods. They can be used as a spread on toast or crackers, as a filling for pies and tarts, or as a topping for ice cream and yogurt. This article provides three different recipes for pear preserves, each with its own unique twist. The first recipe is a classic pear preserves recipe that uses only four ingredients: pears, sugar, lemon juice, and cinnamon. The second recipe adds a bit of spice with the addition of ginger and cloves. The third recipe is a unique take on pear preserves that uses white wine and honey instead of sugar. No matter which recipe you choose, you're sure to end up with a delicious and versatile treat that will be enjoyed by all.
Let's cook with our recipes!
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
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!
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.
PEAR TOMATO PRESERVES
I have lived on a farm all my life, so I have always had a garden. I can a lot of my garden-grown fruits and veggies and I make these wonderful preserves every year.-Evelyn Stearns, Alto Pass, Illinois
Provided by Taste of Home
Time 1h35m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently., Ladle hot mixture into five 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 the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 165 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 1g fiber), Protein 0 protein.
YELLOW PEAR TOMATO PRESERVES
Make and share this Yellow Pear Tomato Preserves recipe from Food.com.
Provided by Mysterygirl
Categories Fruit
Time 1h15m
Yield 5 half pint jars
Number Of Ingredients 5
Steps:
- Wash& dry tomatoes.
- Cut a thin slice from blossom end and press out seeds and discard.
- Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
- Boil for about 40 minutes.
- Add thinly sliced lemon and minced or sliced ginger.
- Boil about 10 minutes longer.
- Pour into hot jars and seal at once.
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 PINEAPPLE PRESERVES!
I received this from a friend several years ago, and its a great addition to my preserves. It has a very unique flavor with a flair, something different to serve to your guests and to give out as gifts. Enjoy jamming! :)
Provided by Gail Eischeid
Categories Other Breakfast
Time 2h
Number Of Ingredients 5
Steps:
- 1. Prepare and sterilize jars and jar rings. Keep jars warm in boiling hot water or on the Heated dry setting of your dishwasher until ready to use. I generally use the Rinse cyle just before using the jars for canning.
- 2. Mash pears, add crushed pineapple and juice. Pour fruit into a 6 or 8 quart saucepan.
- 3. Gradually stir in pectin. Over high heat, and stirring constantly bring fruit to full boil that cannot be stirred down.
- 4. Add entire amount of sugar all at once and stir to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly.
- 5. Skim foam from top. Ladle into hot jars and fill 1/8 inch from the top. Make sure to use a wet paper towel to clean rim of jar of any preserve on rim.
- 6. Carefully place lids and tighten rings. Process in a water boiling canner or steam canner for 5 minutes for 1/2 Pints and 10 minutes for Pints.
- 7. Add an additional five minutes for every 3,000 miles above sea level.
- 8. Enjoy and don't forget to give a few away for others to enjoy too!! :) Enjoy Jamming!!
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.
YELLOW PEAR TOMATO PRESERVES
With abundance of yellow pear tomatoes this seems like a good way to use the over flo
Provided by Eddie Jordan
Categories Spreads
Time 1h25m
Number Of Ingredients 6
Steps:
- 1. Wash and dry tomatoes.
- 2. Cut a thin slice at blossom end, press out seeds discard.
- 3. Combine tomatoes, sugar, salt and simmer until sugar dissolves.
- 4. Boil about 40 minutes.
- 5. Add thinly sliced lemon and minced ginger root.
- 6. Boil 10 minutes longer.
- 7. Pour into hot jars and seal. Water bath for 10 minutes.
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.
GINGERED PEAR PRESERVES RECIPE
Pears and bright, lemony-spicy ginger are a perfect flavor match. This gingered pear preserves recipe uses two types of ginger - fresh and crystallized - to add complexity and depth to the finished product. Jars of this mildly spiced preserve are a perfect gift during cold winter holidays and wonderful for cool autumn breakfasts. Cook's note: Lemon zest is a crucial ingredient for this recipe and cannot be omitted. It imparts natural pectin to the syrup and thickens the preserves. **Recipe from About.com. French Food
Provided by Phunny Pharmer
Categories Fruit
Time 1h15m
Yield 5-6 half pint jars, 5 serving(s)
Number Of Ingredients 7
Steps:
- Sterilize 6 half-pint jars and lids and set them aside.
- In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
- Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
- Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
Nutrition Facts : Calories 572.5, Fat 0.2, Sodium 7.5, Carbohydrate 148.9, Fiber 5.8, Sugar 137.8, Protein 0.8
MAMA'S PEAR PRESERVES
This is the way my mother and grandmother made pear preserves. I love the syrup in these preserves as much as I love the pears. My mother put up pear preserves every year. Her cousin provided the pears every year (from her trees) until the year my mom pasted away.
Provided by Diane Atherton
Categories Jams & Jellies
Number Of Ingredients 2
Steps:
- 1. Peel, core and slice pears. Place in large bowl and cover with sugar. Let set overnight or 6 to 8 hours.
- 2. When ready to cook; slowly cook over low to medium heat until the syrup thickens and turns an amber color. This will take a few hours. You can test the syrup by dropping a little on a plate; tilt plate to see if it is thick like syrup and not runny like water.
- 3. As soon as the amber color occurs and the syrup is thick enough, spoon/ladle the pears and syrup into clean jars; tighten lids. As the jars cool they will seal.
- 4. My mom never did processed her preserves in a hot water bath but I do: Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.
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
PRETTY PEAR PRESERVES
I found this recipe on the Oregon State University Extension Service website. I have updated the ingredients list and added in the juice of 1 lemon. Other than that didn't change a thing. These pears are a beautiful red and would make excellent gifts for family and friends.
Provided by PaulaG
Categories Pears
Time 1h10m
Yield 7 half pints
Number Of Ingredients 5
Steps:
- Process the pears in a food processor until finely chopped. Remove pears to a large bowl. Add cherries and juice to processor bowl and pulse a couple of times to lightly chop. Add cherries to pears. Drain the pineapple. Place drained pineapple in food processor bowl and pulse 2 to 3 times to coarsely chop then add to other fruit.
- Measure the fruit. Yield should be 8 to 9 cups. For every cup of fruit you will need 3/4 cup of sugar. In a large kettle, combine the chopped fruit, sugar and juice of 1 lemon. Cook gently until mixture reaches the gel point. This should take approximately 40 minutes.
- Ladle mixture into hot sterilized jars. Clean jar rims and place 2-piece lids on jars. Process in a water bath canner as per your local county Extension office.
Nutrition Facts : Calories 281.5, Fat 0.5, Sodium 5.5, Carbohydrate 74, Fiber 10.5, Sugar 56.2, Protein 1.5
HONEY-PEAR PRESERVES WITH GINGER
This is adapted from "Putting it up with Honey" by Susan Geiskopf. Use this on toast or English muffins, or on pancakes.
Provided by Outta Here
Categories Pears
Time 50m
Yield 5 half-pint jars, 20 serving(s)
Number Of Ingredients 5
Steps:
- Wash and sterilize 5 half-pint canning jars and rings.
- Combine all ingredients except ginger root.
- Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading consistency.
- Spoon hot mixture into hot sterilized jars to within 1/2-inch from top.
- Slice ginger root (no need to peel) into 5 slices. Add a slice of ginger to each jar, pushing it into the preserves.
- Seal with new lids and rings and process in a boiling water bath for 5 minutes.
- Remove from water and listen for "ping" to make sure the jars seal. Store in a cool, dark spot. Let sit to age and get ginger flavor melded, for about 1-2 weeks before using.
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 - # RECIPE - (3.3/5)
Provided by jann
Number Of Ingredients 13
Steps:
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg one at a time, beating until blended after each addition. Stir in vanilla. Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix on low speed until just blended after each addition. Fold in pear preserves and pecans. Pour batter into greased and floured 10-inch (16 cup) tube pan. Bake at 325° for 1 hour 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pan, and let cake cool completely.
CRUMB CAKE WITH PEAR PRESERVES
Categories Duck
Number Of Ingredients 17
Steps:
- MAKE THE STREUSEL Preheat the oven to 350° and butter a 9-inch square metal baking pan. In a medium bowl, mix the brown sugar with the flour, cinnamon and salt. Add the 4 tablespoons of diced butter and, using your fingers, pinch it into the dry ingredients until evenly moistened, then press the mixture into clumps. Refrigerate the streusel until chilled, about 15 minutes. MEANWHILE, MAKE THE CAKE In a medium bowl, whisk the flour with the baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at medium speed until fluffy, 2 minutes. Beat in the eggs 1 at a time. Scrape down the side of the bowl, then beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients, until just incorporated. Scrape the batter into the prepared pan, spreading it in an even layer. Dollop the pear preserves evenly in the batter and sprinkle the streusel evenly on top. Bake for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. (Some of the streusel will sink into the cake.) Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust with confectioners' sugar, cut into squares and serve.
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 the right pears: Use firm, ripe pears for the best results. Avoid pears that are too soft or bruised.
- Peel and core the pears: Use a sharp knife to peel the pears and remove the cores. You can also use a melon baller to remove the cores.
- Slice the pears: Cut the pears into thin slices. This will help them cook evenly.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the pears from burning.
- Bring the mixture to a boil: Bring the mixture of pears, sugar, and water to a boil over medium-high heat. This will help to dissolve the sugar and create a syrup.
- Reduce the heat: Once the mixture has come to a boil, reduce the heat to low and simmer for the desired amount of time. This will help the pears to soften and the syrup to thicken.
- Remove the pears from the syrup: Once the pears are cooked, remove them from the syrup and let them cool.
- Store the preserves: Store the pear preserves in a clean, airtight container in the refrigerator. They will keep for up to 2 weeks.
Conclusion:
Pear preserves are a delicious and versatile treat that can be enjoyed in many ways. They can be spread on toast, crackers, or fruit, or used as a filling for pies, tarts, and other desserts. 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. Just follow the simple steps outlined in this article and you'll be enjoying delicious pear preserves in no time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #canning #condiments-etc #fruit #easy #holiday-event #kosher #low-fat #summer #vegan #vegetarian #stove-top #dietary #gifts #christmas #low-sodium #gluten-free #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #oamc-freezer-make-ahead #free-of-something #low-in-something #pears #taste-mood #equipment #number-of-servings #technique #4-hours-or-less
You'll also love