Best Pear Orange Conserve Recipes

PEAR AND ORANGE JAM WITH WALNUTS

Steps:

• Peel and core about 2 1/2 pouds pears.
• Peel oranges, remove seeds and any loose membrane. (I used "juice" oranges, not navels, for a more intense flavor.).
• Grind or chop pears and oranges very fine.
• Mix well.
• Measure 4 1/2 cups of the mixture into a very large saucepan.
• Add 1/2 cup chopped walnuts.
• Measure sugar and set aside.
• Mix pectin into fruits in saucepan.
• Place over high heat, stirring continually, until the mixture comes to a hard boil.
• Immediately add all the sugar and butter and stir well.
• Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
• Remove from heat and skim off any foam with a metal spoon.
• Stir and skim for 5 minutes to cool slightly and prevent floating fruit.
• Ladle quickly into glass jars, wipe rims and apply lids & rings.
• Process in a water-bath canner for 10 minutes for half-pints, 15 minutes for pints.
• Remove from canner and place jars on a clean towel to cool.

SPICED PEAR JAM

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

PEPPY PEAR PRESERVES

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.

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.

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.

ORANGE PEAR JAM

Steps:

• 1. Gather you items to start your jam.
• 2. In a Dutch oven or large kettle, combine the sugar, pears drained pineapple and lemon juice.
• 3. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. I used a potato masher in the pan on the pears to get the texture I desired.
• 4. Remove from the heat; stir in gelatin until dissolved.
• 5. (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 for up to 3 weeks.) This is how I processed: Or you can give the jars a 15 minute water bath and then set the jars on the counter overnight. Mine jars took awhile to seal. I think it was about 2 hours till I heard the last jar pop/seal. I also did see the jam set up well till the next evening and then it was at a perfect thickness.

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.

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!

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.