Bill, a friend of my husband's has pear trees. They were loaded so we went to pick some. We picked quite a few actually. I canned some pears, made some pear jam with the new Ball Jam Maker and decided to try my hand at making some pear preserves.
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Canning Pears
is basically like canning peaches or apples. Peel, treat to prevent browning, make your syrup. I usually like to make a light to medium syrup. Link to Canning Peaches will help you here.
Canned Pears in Medium Syrup
They will be so delicious during the year to eat chilled or cook in all sorts of recipes. You'll be glad you did can them.
Pear Jam
I made this pear jam using the recipe here that came with the Ball® FreshTECH Automatic Jam & Jelly Maker Review.
If you don't have the jam maker there is a great recipe on the Sure-Jell Website here or in the pamphlet inside of their product.
I made some regular jam and some from the Light Sure Jell for less or no sugar...I used the less sugar recipe called for in the jam and jelly maker.
Making Pear Preserves
I remember my grandmothers making pear preserves. They did enjoy doing that. I regret that I didn't get their recipes. I just tried the preserves and wish I had one of their biscuits to eat them on.
Pear Preserves
- 1 1/2 cups sugar
- 2 1/2 cups water
- 6 medium cored, pared hard ripe pears cut into halves
- 1 1/2 cups sugar
- 1 thinly sliced lemon
Combine 1 1/2 cups sugar and water; cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear roughly about 25 minutes. Cover and let stand 12 to 24 hours in the refridgeration.
Sterilize canning jars. Heat fruit and syrup to boiling. Pack fruit into hot jars leaving 1/4 inch headspace. Cook syrup 3 to 5 minutes if too thin. (I cooked mine a lot longer. Simmered for several more hours to make it thick and candy like) Wipe rims of jars with a dampened clean dish cloth; adjust two-piece metal canning lids. *(remember if using Ball or Kerr Brand you no longer have to heat. Use at room temperature.)
Process in a Boiling Water Bath Canner. **(The old recipe called for 5 minutes for half pints or pints but we now have to cook at least 10 minutes to sterilize the lids.)
NOTE: Small pears may be preserved whole with stem intact; peel pears and wash stem well. For best flavor, Kiefer pear preserves should be stored in a cool, dry place from 3 to 5 weeks after processing before using. A piece of preserved ginger may be added to each jar.
***Some of the information for the pear preserve recipe was found on the USDA Center for Home Food Preparation here.