Best Pear Preserves Recipes

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 PRESERVES (OLD FASHIONED)

Steps:

• 1. Peel, core, and slice pears into 1/2 to 3/4 inch pieces, then measure out 8 cups.
• 2. In a stock pot mix pears with the 5 cups of sugar and 1/4 cup of lemon juice. Gently combine all. Let set in pot over night, cover with light towel or single layer of sheeting material.
• 3. Next morning, put stock pot of pears on med/low stove burner. Stir gently to mix. Juices from pears, lemon juice, and sugar will have made a liquid over night. Bring to a low boil. Turn down to simmer and cook slowly 3 to 4 hours or until pears are clear and pink and syrup thickens. More sugar may be added once cup at a time during last part of cooking process until desired thickness is reached. Be careful not to add too much sugar, just gently stir often and observe.
• 4. Have jars and lids sterlized in boiling water. 8 1/2 pint jars and 8 lids. Leave on simmer.
• 5. When desired doneness is reached, remove from heat; stir in brown sugar, ginger,allspice, and nutmeg.
• 6. Fill sterlized jars to 1/2 inch of top, wipe off rim of jar with a wet cloth to remove any syrup that may have dripped on rim. Top with lids and rings, tighten firmly.
• 7. Process jars in boiling water 10 minutes to seal, (water should be heating while filling jars). Store in cool, dry, place away from direct light. Makes about seven 1/2 pint jars.

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.

PEAR TOMATO PRESERVES

Steps:

• In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently., Ladle hot mixture into five 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 the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool.

YELLOW PEAR TOMATO PRESERVES

Steps:

• Wash& dry tomatoes.
• Cut a thin slice from blossom end and press out seeds and discard.
• Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
• Boil for about 40 minutes.
• Add thinly sliced lemon and minced or sliced ginger.
• Boil about 10 minutes longer.
• Pour into hot jars and seal at once.

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 PINEAPPLE PRESERVES!

Steps:

• 1. Prepare and sterilize jars and jar rings. Keep jars warm in boiling hot water or on the Heated dry setting of your dishwasher until ready to use. I generally use the Rinse cyle just before using the jars for canning.
• 2. Mash pears, add crushed pineapple and juice. Pour fruit into a 6 or 8 quart saucepan.
• 3. Gradually stir in pectin. Over high heat, and stirring constantly bring fruit to full boil that cannot be stirred down.
• 4. Add entire amount of sugar all at once and stir to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly.
• 5. Skim foam from top. Ladle into hot jars and fill 1/8 inch from the top. Make sure to use a wet paper towel to clean rim of jar of any preserve on rim.
• 6. Carefully place lids and tighten rings. Process in a water boiling canner or steam canner for 5 minutes for 1/2 Pints and 10 minutes for Pints.
• 7. Add an additional five minutes for every 3,000 miles above sea level.
• 8. Enjoy and don't forget to give a few away for others to enjoy too!! :) Enjoy Jamming!!

FIG OR PEAR PRESERVES...THE OLD FASHIONED WAY

Steps:

• 1. Preparing the fruit: *For Figs...wash and slice. Small figs cut in half. Large figs cut into fourths. *For Pears...peel and slice. *Get out a large pot you plan on cooking them in. *Get out a medium size bowl for measuring.
• 2. Measuring: Use the same bowl to measure fruit and sugar. Put into large pot three (3) parts fruit to one (1) part sugar. Be sure to use the pot you're going to be cooking them in. Cover with lid and let stand overnight (not refrigerated) or for 10 to 12 hours to allow the sugar to melt.
• 3. Getting started: Remove lid and stir. Add 3 or 4 tablespoons of lemon juice and stir again. This just makes them a beautiful golden color but it's your choice whether to use it or not. I normally always use it.
• 4. Cooking: Cook on medium-high without the lid. You want a steady rolling boil, stirring occasionally to prevent sticking to bottom of pot. Boil for 1 1/2 hours to 4 hours, depending on amount of fruit you have. A smaller amount won't take as long so use your own judgement.
• 5. Jar them: Laddle them into clean jars and seal tightly. If you want you can turn the jars upside down for 15 minutes then right side up but it's really not necessary. A lot of older people used to do this. (It is not necessary to do a water bath with this recipe). You should hear them "pop" within 30 to 40 minutes. If you have one that doesn't seal, just put it in the fridge.
• 6. Tips: I start checking them after they have cooked for about an hour and a half or so. I put a small amount into a cup and let it get cool to see how runny it is. I keep doing this so I'll know when they're the consistency I want. In the meantime, I put my jars, lids and rings into the dishwasher on the rinse cycle. This way they are sterile. Be sure they are absolutely dry before filling. Also, I always carefully remove the rings before storing. You can reuse the rings but not the lids. Good luck.

OLD-TIME PEAR PRESERVES

Steps:

• Peel and dice pears.
• Put in large pot and cover with sugar.
• Let set overnight.
• The next day, add lemon juice and bring to a rapid boil.
• Turn heat to low and let slow cook 5 to 6 hours, till it turns light brown.
• Bring back to a boil and quickly ladle into jars and seal.
• For a no-fail seal, invert jars for 5 minutes.

GINGER PEAR PRESERVES

Steps:

• After you have peeled and chopped the pears you want 5 1/2 cups.
• Using a zester remove green rind from limes; you want 1 T.
• Squeeze the limes to get 1/3 cup.
• Place pears, rind and juice in a large stainless steel or enamel saucepan.
• Stir in ginger root and sugar.
• Bring fruit to a full boil stirring constantly.
• Do this until it reaches the gel stage, around 15 minutes.
• If desired mash the fruit.
• Ladle into sterile hot jars leaving 1/4 inch head space.
• Seal and process 5 minutes at altitudes up to 1000 feet.

YELLOW PEAR TOMATO PRESERVES

Steps:

• 1. Wash and dry tomatoes.
• 2. Cut a thin slice at blossom end, press out seeds discard.
• 3. Combine tomatoes, sugar, salt and simmer until sugar dissolves.
• 4. Boil about 40 minutes.
• 5. Add thinly sliced lemon and minced ginger root.
• 6. Boil 10 minutes longer.
• 7. Pour into hot jars and seal. Water bath for 10 minutes.

SOUTHERN STYLE PEAR PRESERVES

Steps:

• 1. Peel and core pears; cut the pieces into bite-sized chunks or half that size if you plan on using this more for sandwiches. Discard peel and cores.
• 2. Place sugar, lemon juice and water in a heavy-bottomed pot at least four times as deep as what fills it; stir well until all sugar has dissolved (important!)
• 3. Add pears and bring mixture slowly to the very beginnings of a slow, gentle boil, stirring occasionally as it heats. When it begins to boil, drop the heat down to a low simmer and lid the pot.
• 4. Stir OFTEN, making sure that the preserves do not burn (and they will, given a chance! But don't stir too enthusiastically unless you're wanting this to be more for sandwiches.) Sometimes more water is needed depending on the dryness of the pears; if they seem to be getting too thick and sticky, add a little. It will all cook down.
• 5. NOTE: Cooking-time given is variable! What you're waiting for is for the pears to turn translucent; they should deepen in color somewhat also, depending on the type of pear used (some become a golden brown, some remain pale.) When they've become translucent and the liquid with them has thickened to the consistency of thin syrup, remove from heat.
• 6. Pour the mixture evenly into heated, sterile canning jars; as this is NOT a lesson in canning, I won't go into all the specifics of canning the preserves (please look up elsewhere!) Make sure that some room is left in each jar, as preserves will expand.
• 7. If serving in proper NW Florida style, keep a jar in the fridge at all times and occasionally serve along with baked chicken, turkey, ham or any other meal with a lot of meat; the cold sweetness is welcome.

MAMA'S PEAR PRESERVES

Steps:

• 1. Peel, core and slice pears. Place in large bowl and cover with sugar. Let set overnight or 6 to 8 hours.
• 2. When ready to cook; slowly cook over low to medium heat until the syrup thickens and turns an amber color. This will take a few hours. You can test the syrup by dropping a little on a plate; tilt plate to see if it is thick like syrup and not runny like water.
• 3. As soon as the amber color occurs and the syrup is thick enough, spoon/ladle the pears and syrup into clean jars; tighten lids. As the jars cool they will seal.
• 4. My mom never did processed her preserves in a hot water bath but I do: Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.

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.

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.

GINGERED PEAR PRESERVES RECIPE

Steps:

• Sterilize 6 half-pint jars and lids and set them aside.
• In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
• Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
• Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.

HONEY-PEAR PRESERVES WITH GINGER

Steps:

• Wash and sterilize 5 half-pint canning jars and rings.
• Combine all ingredients except ginger root.
• Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading consistency.
• Spoon hot mixture into hot sterilized jars to within 1/2-inch from top.
• Slice ginger root (no need to peel) into 5 slices. Add a slice of ginger to each jar, pushing it into the preserves.
• Seal with new lids and rings and process in a boiling water bath for 5 minutes.
• Remove from water and listen for "ping" to make sure the jars seal. Store in a cool, dark spot. Let sit to age and get ginger flavor melded, for about 1-2 weeks before using.

PRETTY PEAR PRESERVES

Steps:

• Process the pears in a food processor until finely chopped. Remove pears to a large bowl. Add cherries and juice to processor bowl and pulse a couple of times to lightly chop. Add cherries to pears. Drain the pineapple. Place drained pineapple in food processor bowl and pulse 2 to 3 times to coarsely chop then add to other fruit.
• Measure the fruit. Yield should be 8 to 9 cups. For every cup of fruit you will need 3/4 cup of sugar. In a large kettle, combine the chopped fruit, sugar and juice of 1 lemon. Cook gently until mixture reaches the gel point. This should take approximately 40 minutes.
• Ladle mixture into hot sterilized jars. Clean jar rims and place 2-piece lids on jars. Process in a water bath canner as per your local county Extension office.

PEAR PRESERVES RECIPE - (4.2/5)

Steps:

• Dump the chopped pears into a large pot. Stir in the sugar, lemon juice, and cloves; mix well. Turn the eye on to medium heat and bring to boil. Once it starts to bubble, turn heat down slightly and let it simmer uncovered for two to three hours. Remove the foam from the top of the fruit. Ladle into sterilized jars (wipe rim and seal with sterilized lids and rings) leaving 1/4" head space. This made 10 jelly jars of pear preserves. I sealed them with the hot bath method and let them process for 10 minutes. 15 minutes for pints. Be sure your jars seal properly before storing them. If they don't seal, refrigerate and use.