Pear prevserves

[sparkles2307]

Anyone else notice that its hard to find a recipe for pear jam/marmalade? Peach, no problem, but to find one involving pears that looks tasty is impossible! I made pear-raspberry jam last year and used a different method for each of the 2 batches. The first batch I diced the pears, and these all sealed just fine but the pears still molded in sptie of being sealed??? The second batch I pureed the pears but did everything else the same, and never got any mold in those jars. Are pears just difficult to work with?

 

[Kim_NC]

Hmmmm, not sure what happened there.

I have success with the following recipe for preserves. Also, I can halved pears every year in a light syrup per Ball Blue Book directions. Never a problem.

Hope your results improve this season.

Pear Preserves

1 cup water
6 cups pears -- peeled and sliced
1 tablespoon lemon juice
1 package powdered pectin
1/2 cup thinly sliced lemon, peeled
4 cups sugar
2 teaspoons nutmeg

Combine pears, water and lemon juice in large saucepan. Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Edit: I slice the lemon thinly, and then remove the peels. Apples can be substituted for the pears to make Apple Preserves.

 

[NurseNettie]

If they molded, then there was probably not enough acid content ( ie lemon juice) or they didn't seal right, or reach the right temp internally.. I've never done pears, myself- but had applesauce mold a couple years back..

Anyone else notice that its hard to find a recipe for pear jam/marmalade? Peach, no problem, but to find one involving pears that looks tasty is impossible! I made pear-raspberry jam last year and used a different method for each of the 2 batches. The first batch I diced the pears, and these all sealed just fine but the pears still molded in sptie of being sealed??? The second batch I pureed the pears but did everything else the same, and never got any mold in those jars. Are pears just difficult to work with?

 

[Hattie the Hen]

Anyone else notice that its hard to find a recipe for pear jam/marmalade? Peach, no problem, but to find one involving pears that looks tasty is impossible! I made pear-raspberry jam last year and used a different method for each of the 2 batches. The first batch I diced the pears, and these all sealed just fine but the pears still molded in sptie of being sealed??? The second batch I pureed the pears but did everything else the same, and never got any mold in those jars. Are pears just difficult to work with?

I made this one last year but addad crystallised ginger as well....I loved it

http://www.jellyjamrecipes.com/fruit-jam-recipes/pear-preserves-recipe-easy-pear-jam-recipe/

I think it is better made with underipe or hard pears, soft ones seem to have too much liquid & less taste in my opinion.

******EDITED to say that I think this is the actual recipe I used last year.

http://frenchfood.about.com/od/dressingpreservessauces/r/gingpearpreserv.htm

:rose Hattie :rose

 

[sparkles2307]

Thanks for the replies!

 

[ducks4you]

I had some that only lasted a year--cause we ATE 'em!! I just boiled them in a good amount of water with just sugar--more sugar water than fruit, and had NO problem with fruit rotting.

Perhaps we've all been getting these new "low sugar" or "no sugar" recipes, because it's popular now, and we don't always add enough sugar?

 

[Kim_NC]

Over the weekend I made the Pear Preserve recipe posted above. Here's a photo

 

[hoodat]

Lemon juice and/or apple juice is the key. Pears are very low in acid and natural pectin so it's hard to get the preserves to jell.

 

[lesa]

Kim, those pear preserves look absolutely wonderful! When the recipe say " thinly sliced lemon" I assume the means skin and all?? Can't wait to try this!

 

[Kim_NC]

Lesa, I slice them thin and then remove the peels.

ETA: I went back and added a comment to the recipe about the lemons. Also, I use the exact same recipe for Apple Preserves.