iPatch Chest o' Cookery

Recipe nameAmber Pear Preserve
Photo 2.jpg
Main ingredientPear
Number of servingsOne Liter per Batch
SeasonMid to late August
Cooking typeWestern
Time required24 hours
Difficulty *
Suggested wines
Ingredients4 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.
NotesWhen 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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