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Best Pear Preserve Recipes

Best Pear Preserve Recipes



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Pear Preserve Shopping Tips

Look for ripe pears. They should yield to the touch and be fragrant.

Pear Preserve Cooking Tips

Make sure to sterilize the jars and lids in boiling water for at least 10 minutes.


Fall is all about preserving. Preserving food that you can enjoy all year long, picked at the peak of perfection--just when it tastes the freshest.

Pear preserves are perfect for slathering on toast or the perfect biscuits. We also love it with yogurt, added as a substitute in our Apple Cheesecake Parfait, or served up with our favorite pork chop recipe.

Pear Preserves recipe is easy to make and even easier to eat. So, be sure to add this recipe to your list of favorite fall foods to preserve.

That's the thing about harvesting time. We get to see the fruits of our labor lined in rows in the pantry, and we get to taste the fresh flavors of our work every time we make a recipe that includes one of the delicious jars of food we've put up.

With simple instructions like these, it's a wonder you haven't made Pear Preserves before.

  • 1½ cups sugar
  • 2½ cups water
  • 6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
  • 1½ cups sugar
  • 1 thinly sliced lemon

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 for 5 minutes for elevations under 1000 feet and 10 minutes for up to 6,000 feet and 15 minutes if over 6,000 feet. Makes about 5 half-pint jars


What do I need to make Pear Preserves?

  • Pears &ndash as you know, this is the most important ingredient. And the final result will depend on the thoroughness of your choice. I recommend using firm, slightly unripe pears (Kieffer, Seckel, or Williams).
  • Sugar &ndash This is where you need regular white sugar. However, if you want an even more caramel shade, use brown or cane sugar. You should not reduce the amount of sugar if you intend to store this preserve for a long time.
  • Ginger &ndash Peel the root of fresh ginger and chop it as small as possible with a knife or finely grate it. If you want to save time, you can buy in little tubes pre-grated ginger. Fresh ginger lends a special spicy and warm flavor to Pear Preserves.
  • Cinnamon &ndash The more you love cinnamon, the more you can use it for a richer flavor. And if in the case of ginger I recommend using exclusively fresh, then you can use either sticks or ground cinnamon. Besides, cinnamon has a gelling ability, which definitely suits us.
  • Lemon juice. You can add it straight to the pear bowl while you peel and chop them. This will prevent the pears from browning.

How To Make Pear Preserves?

  1. In a large, deep saucepan, fold in the peeled and chopped pears (the thinner you cut, the faster they cook). Add all the sugar, cinnamon, ginger, and lemon juice, bring to a boil and reduce heat.
  2. Cook without a lid, stirring occasionally for 2 to 3 hours, until the jam thickens and all the pear pieces are slightly translucent.
  3. Meanwhile, in a separate saucepan, bring water to a boil and place glass jars and lids one by one. One minute in boiling water is enough for the jars with lids to sterilize. Remove them carefully, drain off excess water, and place them on a towel. Fill 3/4 of each jar with pears and 1/4 full of hot syrup. (You can discard the cinnamon sticks or put them in jars with pears.) Tighten the lid as tightly as possible (use oven mitts) and turn the jars upside down. Let it cool in this position.

Can You Freeze Pear Preserves?

To freeze pear preservation, you need to thoroughly sterilize the freezer container with a lid.

Pour hot jam into a container, close tightly, wait until it cools completely, then put it in the freezer.


Ingredients:

10 ripe pears, quartered and cut into large pieces, skin on

1/4 tsp fresh ground nutmeg

1-2 tsp of homemade vanilla (to your liking)

1 tbsp fresh-squeezed lemon juice

Directions:

Place pears, sugar, all spice and nutmeg into slow cooker and mix.

Turn on high and cook for 4 -5 hours, until pear pieces are very soft.

Once cooked, cool enough to mix with immersion blender , or pour into regular blender.

Add vanilla and lemon juice.

Pour into jars to store in fridge or freezer.

Notes:

Cool pear butter before adding to glass jars.

Leave expansion room at top of jar when freezing.

Make sure to use glass jars that are intended for canning.

For my vegan friends, this easy pear butter recipe is a delight for you, too!

I&rsquoll be spreading it a&rsquotop a circle of brie for the holidays.

I&rsquoll be offering it to Sweet E for his approval.

I&rsquoll continue to eat it right out of the jar and go through as many spoons as necessary to satisfy my pear-loving sweet tooth.

When my FIL ate his gifted pear butter, he called to say it was delicious and then we reminisced about the pear tree that used to grow in our backyard.


Perfect Pear Jam

If preferred, peel pears. Cut pears lengthwise into quarters and remove cores and stem ends. Chop pears into chunks, bigger for chunky jam, smaller for a smooth batch.

Combine pears, lemon zest, lemon juice, and sugar in a large bowl. Stir well to combine and cover. Let the mixture sit on the counter at least one hour, but preferably 8 hours, or overnight.

After letting the mixture sit, stir well, scraping any sugar that may have collected on the bottom of the bowl. Place pear mixture in a heavy-bottomed non-reactive pan. Bring to a boil over medium high heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently while cooking to reduce foaming.

After about 10 minutes the fruit should be soft. Mash the pear chunks with a potato masher if you want smaller pieces, or mash completely for a smooth jam. Boil for 5-15 more minutes, stirring, until the jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.

Once desired thickness has been achieved, remove the preserving pan from the heat and spoon mixture immediately into hot sterilized jars, leaving ¼-inch headspace for canning, or 1 inch if you plan to freeze. Look for any bubbles and use a plastic knife to pop them.

At this point you can either cover jars with tight-fitting lids and store in the refrigerator for up to 3 months or in the freezer for up to 6 months, or you can process by following the next steps: Wipe rims of jars spotlessly clean and cover with sealing lids. Screw bands on finger-tight. Place jars on rack in boiling water bath canner, ensuring that tops of jars are completely submerged in hot water. Cover with a tight-fitting lid and process in a boiling water bath for 15 minutes.

Remove jars from canner using jar-lifter tongs and gently set aside to cool on a kitchen towel in a draft-free place. Let rest for 24 hours, then check for a proper seal before storing.


Do you really need that much sugar?

Every time I make a classic jam, I always have that sense that it's a heck of a lot of sugar. Where I can, I often reduce the quantity, but to a point you need it to get the right flavor and texture.

Here, I have kept a pretty classic ratio of fruit to sugar as pears do become pretty liquid when they cook down and are naturally lower in pectin. Unless you add pectin, this would mean a very runny jam without a decent amount of sugar.

In this case, the sugar's a sacrifice I'm willing to make as you don't use all that much at a time, for one. Plus, the flavor is definitely delicious.


Choosing Pears for Pear Jam

While there are only a few varieties of pears available in the grocery store these days, there are literally thousands of varieties of pears. Heirloom apples are making a comeback and finding their way into local food coops, and I think it’s just a matter of time before the slow food revolution revitalizes pears. If you’re curious about historical and modern pear varieties, I’d highly recommend reading The Book of Pears: The Definitive History and Guide to Over 500 Varieties .

As far as modern varieties go, according to the PennState Agricultural Extension, “Recommended varieties for preservation include Bartlett, Bosc, Anjou, and Comice. Keiffer is acceptable, and Seckel pears are suitable for pickled and spiced products.”

I’m using Bartlett pears, which have firm flesh and excellent flavor. Select pears that are ever so slightly underripe or just barely ripe for pear jam.


Jelly Making vs Jam Making

I've made a lot of jam, but always hesitated to make jelly because it seemed complicated. What with having to extract juice from the fruit first. The first time I decided to tackle jelly making was Grape Jelly from our homegrown grapes. It turns out that there's nothing complicated about jelly making. There is, however, a little passive time involved while you wait for the juice to extract. And passive time means you can get some other stuff done. (or not).

When making jelly, you use the whole fruit, skin and all, because the skin contains a lot of the fruit's pectin. So there's a little less effort required when it comes to peeling, coring, and chopping than if you were making jam.

If you want to make some jelly, The Old Farmer's Almanac has some great info and tips. How to Make Jelly. This recipe comes from the Bernardin Complete Book of Home Preserving, which has over 400 recipes.


Spiced Pear Preserves

Pear preserves made easy as pie by using your slow cooker! Heavenly, low-sugar, and delicious. Plain and simple!

Ingredients

  • 5 quarts Pears, Peeled, Cored, And Sliced Thinly
  • ½ cups Sugar
  • ⅓ cups Lime Or Lemon Juice
  • 3 teaspoons Mixed Spices, Such As Cinnamon, Cloves, Ginger, Allspice, And Nutmeg

Preparation

Using a slow cooker liner if you’ve got one, add all the ingredients to a 6-quart slow cooker. Stir to incorporate. Turn the slow cooker on high and place the lid on halfway.

Forget about the preserves for 8-10 hours.

Come back and stir the now-caramelized, reduced, and delicious preserves you effortlessly made. Taste and add any other desired spices. Ladle preserves into jars and hot water bath process for 15 minutes.

Note: for those of you who don’t can, check out the resources from fellow blogger Food In Jars (link in related blog post).


Homemade Pear Preserves with Crystallized Ginger

This recipe for homemade pear preserves with crystallized ginger is easy to do (other than the canning part of course) and tastes delicious. The simplicity of the preserves is just a small benefit.

The star of the recipe is the delicious taste of the pears, accented with the crystallized ginger with sugar and lemon.

To make the preserves you will need the following ingredients:

  • 3 cups granulated sugar, divided
  • 2½ cups water
  • 6 medium hard ripe pears, cored, cut in quarters (about 2 pounds)
  • Zest of one lemon
  • 1 thinly sliced lemon
  • 1/4 cup chopped crystallized candied ginger
  • 5 x 1/2 pint canning jars

Canning is not really hard once you have done it a few times. The main thing is that the jars need to be sterilized and then the contents must be boiled to make sure that they will keep well.

The beauty of canning is that you will not let a single piece of produce go to waste because you can easily can it yourself. (no more throwing old fruit on the compost pile.)

Why let these go bad when you can turn them in to a delicious jar of preserves?

These pear preserves are wonderful on toast and I also use them all the time when making casseroles, especially in the slow cooker to add a touch of sweetness to a recipe.

They are especially good as a side dish for Indian and Moroccan main courses to help to minimize the heat that these dishes sometimes have.


  • 1 ½ pounds Bartlett pears, peeled and chopped
  • ¼ cup light brown sugar
  • ¼ cup honey
  • 1 tablespoon lemon juice
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • 1 cinnamon stick

Combine pears, brown sugar, honey, lemon juice, ginger, cardamom, salt, cloves and cinnamon stick in a large saucepan. Cook over medium heat, stirring occasionally, until the pears start to release juices, about 5 minutes. Increase heat to medium-high and cook, stirring occasionally, until thickened (or until a candy thermometer registers 220 degrees F), 20 to 25 minutes.

Remove from heat discard the cinnamon stick. Using a potato masher, mash the mixture to the desired consistency. Let cool completely, about 1 hour. Divide the jam between two 8-ounce jars. Use immediately, or cover and refrigerate for up to 3 weeks.


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