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|Recipe name||Amber Pear Preserve|
|Number of servings||One Liter per Batch|
|Season||Mid to late August|
|Time required||24 hours|
|Ingredients||4 Cups Under Ripe Pears|
3 Cups Sugar
1 1/2 Tbs. Lemon Juice
(optional) cinnamon and nutmeg
This recipe is about 75 years old.
Peel and chop underripe pears.
Let stand overnight with sugar and lemon juice.
Stir then put on low fire and let simmer until pears have turned amber color, about 2 hours.
Go by color.
Stir to be sure it isn't sticking.
Pour in prepared jars and seal.
Use all juice.
You are really in for a treat.
|Notes||When you look at the pears the next day, the sugar and liquid in the pears themselves make it a liquid, so it is a bit surprising. I also cut the pears into slices, as you would for a pie. These are tasty on their own, but SUPER sweet, so I mostly do up this preserve so we have fodder for making pies all winter.|
The cinnamon and nutmeg are my own addition - mostly it is all around tasty. These pears are really sweet, but that might also be a product of the kind of pears that grow on our tree.
The recipe fills one 1 litre mason jar as written.
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