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Melissa Dallas

Rec: Pear Preserves

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4239 posts
Joined: Jan 8, 2006

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Posted to Thread #20637 at 1:15 am on Oct 7, 2011

5 pounds sliced pears, preferably firm and a little underripe (you'll need between 6 & 7 lbs)
9 cups sugar
1/4 cup lemon juice - you can use a little more if you like
zest from two lemons (I used a zester-you can peel strips if you want, or even slice whole lemons thinly)

The night before in a large heavy-bottomed kettle combine the pears and sugar. Use your hands at first. Stir gently a time or two before you go to bed to moisten all the sugar.

To cook: Add lemon zest & juice. Bring to a boil, then reduce to a simmer. Cook until syrup and pears are a dark honey color and the syrup thickens. This may take 2 or three hours. Careful toward the end because they will burn or taste overcooked. Divide the pears between six sterilized pint jars with a slotted spoon, then fill the jars to within 1/4 inch of the top with the syrup. Seal jars and process in boiling water for ten minutes.. They are better cold because they thicken and the pears are sticky-chewy.


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