Orange Pear Conserve Recipes

ORANGE PEAR JAM

Steps:

• In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved., Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks.

PEAR-ORANGE CONSERVE

Steps:

• Mix pears, orange and sugar in 2- to 3 1/2-quart slow cooker.
• Cover and cook on high heat setting 2 hours.
• Stir mixture. Cook uncovered on high heat setting 1 1/2 to 2 hours or until very thick. Stir in cherries and walnuts. Cool about 2 hours.
• Spoon conserve into container. Cover and store in refrigerator up to 3 weeks.

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.

ORANGE PEACH CONSERVE

Steps:

• Wash and dry the oranges and lemon. Quarter them and remove seeds and thick membranes (but do not peel). Put through a food chopper, using the coarse blade. Peel and pit the peaches and mash slightly with a pastry blender or fork.
• Place all the ingredients except the pecans in a large kettle over medium heat. Bring to a boil to dissolve sugar, stirring occasionally. Reduce heat to low and simmer for 1 1/2 to 2 hours, until mixture measures 221 degrees on a candy thermometer or falls in sheets from a spoon. Stir occasionally to prevent sticking, and crush any large pieces of peach.
• Remove from heat and stir in the pecans. Carefully ladle conserve into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess conserve from inside and outside rims, then seal.

ORANGE-PEAR CONSERVE

Steps:

• 1. Peel, core and dice pears. Cut unpeeled orange into fourths and slice each fourth into 1/4-inch slices remove seeds.2. In large saucepan, combine pears, orange and 1 1/2 cups water. Cook over medium heat until fruit is tender, about 7 minutes. Stir in sugar. Bring to a boil. Boil 15 minutes, stirring occasionally. Stir in orange peel and ginger.3. In small bowl, combine 2 tablespoons cold water and cornstarch add to hot fruit mixture. Simmer 5 minutes or until mixture thickens slightly.4. Ladle mixture into 5 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace. Cool 15 minutes cover with tight-fitting lids. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 6 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

CHERRY PEAR CONSERVE

Steps:

• Grate peel from lemons and limes; set peel aside. Remove pith from lemons and limes; section the fruit and place in a large bowl. Add lemon and lime peel, pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight. , Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60 minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat. Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.

ORANGE PEAR BUTTER

Steps:

• Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
• Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
• Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
• Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

ORANGE-PEAR CONSERVE

Steps:

• 1. Peel, core and dice pears. Cut unpeeled orange into fourths and slice each fourth into 1/4-inch slices remove seeds.2. In large saucepan, combine pears, orange and 1 1/2 cups water. Cook over medium heat until fruit is tender, about 7 minutes. Stir in sugar. Bring to a boil. Boil 15 minutes, stirring occasionally. Stir in orange peel and ginger.3. In small bowl, combine 2 tablespoons cold water and cornstarch add to hot fruit mixture. Simmer 5 minutes or until mixture thickens slightly.4. Ladle mixture into 5 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace. Cool 15 minutes cover with tight-fitting lids. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 6 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

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!

ORANGE PEAR JAM

Steps:

• In a Dutch oven or large kettle, combine the sugar, pears, pineapple and lemon juice.
• Bring to a full rolling boil over high heat, stirring constantly.
• Reduce heat; simmer for 15 minutes, stirring frequently.
• Remove from the heat; stir in gelatin until dissolved.
• Pour into jars or containers; cool to room temperature, about 1 hour.
• Cover and let stand overnight or until set, but not longer than 24 hours.
• Refrigerate.