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
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.
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 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 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.
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
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- Stir together pears and sugar in a large bowl until all pears are coated in sugar. Let sit, covered, 8 hours or overnight in the refrigerator.
- Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce heat to medium-low and cook, covered, until thick, dark, and syrupy, about 1 1/2-2 hours, stirring occasionally to prevent sticking. Spoon mixture into sterilized jars with finger-tightened lids. Process in a boiling water canning bath for 10 minutes.
- Remove from hot water and let sit at room temperature undisturbed for 24 hours. Tighten jar lids and store at room temperature up to 1 year.
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