Pear Preserves

From: mrwillard

On Sep 22, 2008

i should of read the reviews...cooked for about an hour...should have reduced the water and i wish i would of added the spices...definatelt need to peel and chop small

From: A Self Sufficient Life

On Sep 6, 2008

Not a bad pear preserve. Like some of the other reviewers I added a small amount of spices to this to enhance the flavor. Most homemade preserves do tend to be more runny than commercial ones because they aren't cooked long enough. People get impatient (or tired of the stirring) and jar them before they are set all the way. This isn't necessarily a bad thing. Loose preserves are easier to work with between cake layers, over pancakes, etc., but if you want them as a spread you need to cook them to at least 220 degrees (eight degrees over the boiling point for your altitude.) If you are looking to save some stirring, you can always cook them in a slow oven (250 degrees) until they are set. It takes about twice as long, but frees you to do other things in the kitchen.

From: CDale

On Aug 15, 2003

I coverd the pears with the sugar and let them set over night in the fridge. I also cut the water by half and cooked the pears SLOWLY over med-low heat. They turned out perfect with a good texture and color.

From: PaulaG

On Aug 29, 2007

This is a wonderful recipe and the taste is amazing. As a child, I had an aunt that made the most wonderful pear preserves. I'm not sure she actually had a recipe to follow or just years of experience. To the best that my taste buds can remember this recipe is very close. The flavor, like I said, is amazing. The pears were peeled, cored, quartered and then each quarter cut into thirds. The pears were very firm and it took close to an hour cooking time for the pears to be translucent and the syrup thick, rich and golden. My yield was 36 oz or a little over 4 1/2 pints. Thank you for posting and for the memories.