iPatch Chest o' Cookery

Recipe name Amber Pear Preserve

Photo 2.jpg

Meal Dessert

Main ingredient Pear

Number of servings One Liter per Batch

Origin

Season Mid to late August

Cooking type Western

Time required 24 hours

Difficulty *

Suggested wines

Ingredients 4 Cups Under Ripe Pears
3 Cups Sugar
1 1/2 Tbs. Lemon Juice
(optional) cinnamon and nutmeg

Directions (unedited)

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.

To safely can, these need to be processed in a water bath canner, for 25 minutes (at sea level). If you are at all uncertain about the details around this, please consult a canning guide for general processes around safe, clean canning.

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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Released under GNU GPL

Recipe name	Amber Pear Preserve

Meal	Dessert
Main ingredient	Pear
Number of servings	One Liter per Batch
Origin
Season	Mid to late August
Cooking type	Western
Time required	24 hours
Difficulty	*
Suggested wines
Ingredients	4 Cups Under Ripe Pears 3 Cups Sugar 1 1/2 Tbs. Lemon Juice (optional) cinnamon and nutmeg
Directions	(unedited) 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. To safely can, these need to be processed in a water bath canner, for 25 minutes (at sea level). If you are at all uncertain about the details around this, please consult a canning guide for general processes around safe, clean canning. 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.