Homemade Pear Preserves Recipes

PEAR PRESERVES

Steps:

• Boil 2 cups sugar and 2 cups water together for 15 minutes.
• Add pears and sliced lemon and cook 15 minutes.
• Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick.
• Pack into clean hot jars and seal at once.

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 CAKE

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.

PEAR PRESERVES

Steps:

• In a large stockpot, stir the pears, sugar, water and lemon juice; to combine.
• Bring to a boil and cook, uncovered, for 1½ -2 hours until mixture thickens and has a spreadable consistency. Remove from heat.
• Using a ladle, pour the hot mixture into 7 x sterilized ½-pint jars, leaving ¼-inch space from the top of the jar. Remove air bubbles and add more mixture as necessary. Wipe around the jars to clean, center the lids and seal tightly.
• Place jars in a canner or water bath, ensuring they are covered completely with water. Bring to a boil and process for 10 minutes. Remove from water.
• Allow to cool before serving.

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

PEAR PRESERVES RECIPE

Steps:

• Combine pears, water, lemon juice, and brown sugar in the slow cooker. Set to high for 4 hours.
• When 4 hours has passed, blend the pear mixture with an immersion blender or mash until mostly smooth. Set to low for another 6 to 8 hours. The time will depend on how ripe the pears were initially. For overripe pears, 6 hours is plenty of time. Less ripe pears will likely take the full 8 hours.
• Stir and transfer to a mason jar or airtight container. Store in the fridge for up to 2 weeks.

PEAR JAM

Steps:

• 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.

PEAR PRESERVES - PEAR JAM WITH VANILLA RECIPE

Steps:

• Peel, quarter and cut the pears into chunks.
• Place the fruit pieces into a big jam cooking pot and add in the sugar.
• Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste.
• Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.
• Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring frequently, until you can see a rolling boil.
• Keep cooking pear preserves until it has visibly reduced and appears translucent.
• Test if the jam is set with a candy thermometer. The setting temperature is 210° Fahrenheit or 105° Celsius. Or drop some of the preserve on a cold plate or spoon and if it's not running it is set. If it runs, keep the jam for some more time to cook on low heat and repeat the test until you have the correct consistency.
• Take out the vanilla bean and discard.
• Reduce jam to a smoother consistency with a hand blender. I like to keep a few fruit pieces to give the jam some character.
• Pour hot jam into clean sterilized jars and fill up to the rim.
• Drop some vodka or rum into the lid to kill further bacteria. (optional)
• Close the jar with the lid and turn upside down to create a vacuum.
• Allow the jam to cool down, label and store in a cool and dry place.

HOMEMADE PEAR PRESERVES

Steps:

• Combine all the ingredients in a large thick-bottomed pot. Bring the pear mixture to a boil, and then turn the heat down to medium-low heat.
• Stir the pears periodically to prevent scorching. Using a thick bottom pot will help prevent this as well.
• Cook the pears for 1.5-2 hours until the pears are starting to break down, are soft, and the syrup has thickened slightly.
• Prepare a large. deep pot of water for a canner if you plan on canning the pear preserve.
• Fill 6 500ml sterilized mason jars to within a half-inch of the rim. Remove any air bubbles in the jar and wipe the rims clean, Place the lids on the jars and close until just barely tight.
• Gently submerge the jars of pear preserve in the boiling water and process for 10-12 minutes.

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.

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!