Grandmaspearpreserves Recipes

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GRANDMA'S PEAR PRESERVES



Grandma's Pear Preserves image

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

6 cups peeled peeled cored and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1/2 cup brown sugar

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

PEAR PRESERVES



Pear Preserves image

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

16 cups peeled, sliced fresh pears (about 16 medium)
4 cups sugar
2 cups water
3 tablespoons lemon juice

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.

PEAR PRESERVES (OLD FASHIONED)



Pear Preserves (Old Fashioned) image

My mother-in-law's step mother (her biological mother died when she was a baby)was an excellent cook and taught her how to cook good food at an early age. After she became my wonderful mother-in-law and friend she passed many things on to me. Letting the chopped pears for Pear Preserves set over night in sugar was an important...

Provided by Jewel Hall

Categories     Jams & Jellies

Time 4h

Number Of Ingredients 7

8 c pears
5 c sugar
1/4 c lemon juice
1 tsp ground ginger
2 tsp ground allspice
2 tsp ground nutmeg
1/2 c brown sugar

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.

OLD-FASHIONED PEAR PRESERVES



Old-Fashioned Pear Preserves image

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

4 lbs pears
4 lbs granulated sugar
1 lemon

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!

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