Pear preserves please

MrsCountryChick

Songster
11 Years
Apr 15, 2008
462
2
139
PA
I have the Ball Blue Book & here's the Pear Preserves Recipe:

Pear Preserves

3 cups sugar, divided
3 cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 pounds)
1/2 cup thinly sliced lemon (about 1 medium)

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place. Pack fruit into hot jars, leaving 1/4 inch head space. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot over fruit, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 5 half pints.

Note: If Seckel pears are used, preserve whole with stem intact. Kiefers should be stored in a cool, cry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.


Hope this helps
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MrsCountryChick

Songster
11 Years
Apr 15, 2008
462
2
139
PA
Here's more I came across in my book:

Brandied Pears

10 pounds ripe, unblemished pears
3 pounds sugar
4 cups water
3 cups brandy

Pare, halve and core pears. Combine sugar and water to make syrup. Cook pears in syrup one layer at at time, until just tender, about 5 minutes. Place cooked pears in a large bowl; set aside. After all pears are cooked, continue cooking syrup until thickened, about 15 minutes. Remove from heat. Add brandy. Use white brandy for a clear syrup, but any brandy will flavor the fruit. Pack hot into hot jars, leaving 1/4 inch head space. Pour hot syrup over pears, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in a boiling water bath. Yield: about 4 quarts.




Pear Butter

2 quarts pear pulp (about 20 medium)
4 cups sugar
1/3 cup orange juice
1 teaspoon grated orange rind
1/2 teaspoon nutmeg

To Prepare Pulp: Quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints.




Cinnamon Pears in Apple Juice

1 to 1 1/2 pounds pears per pint
Cinnamon sticks
Unsweetened apple juice

Peel peas; cut into halves and core. Treat to prevent darkening. Rinse and drain. Cook a few pears at a time in water until heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head space. Place 1 cinnamon stick in each jar. Heat apple juice just to boil. Pour hot over pears, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process pints 20 minutes in boiling water bath.




Pears

5 pounds pears
4 cups water
2 cups sugar

Wash pears. Cut into halves or quarters; core; and pare. Treat to prevent darkening. Drain. Combine water and sugar in a large sauce pot. Simmer until sugar dissolves, stirring frequently. Cook pears 5 to 6 minutes in hot syrup. Pack hot into hot jars,leaving 1/2 inch head space. Pour hot syrup over pears, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 4 pints.




Pear Relish

10 1/2 pounds pears, peeled, cored and chopped
6 cups chopped onions (about 6 medium)
6 cups chopped sweet red peppers (about 6 medium)
6 cups chopped sweet green peppers (about 6 medium)
1 bunch celery, chopped, discard leaves and coarse stalk
3 cups sugar
1 tablespoon allspice
1 tablespoon salt
5 cups vinegar

Combine all ingredients and let stand overnight. Bring mixture to a boil. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath Yield: about 9 pints.




I haven't tried any of these recipes...no pears.
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But they look like good recipes.
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Happy Canning
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