My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, September 2, 2010

Simple Pear Preserves

Pears are one of my favorite fruits. This year has been a great pear year for some reason. This is the way my Mom made Pear Preserves. Simple and Easy. What I like is you start it one day and finish it the next.

Simple Pear Preserves
about 5 half-pints
print recipe

3 cups sugar, divided
3 cups water
6-8 medium halved or quartered, peeled, cored pears (about 3 pounds)
1/2 cup thinly sliced and seeded lemon ( about 1 lemon)

Combine 1 1/2 cups sugar and water in a large saucepot. Cook rapidly 2 minutes. Add pear; boil gently 15 minutes. Add remaining sugar and sliced lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent. Cover and let stand 12-24 hours in a cool place. Remove pears from syrup, set aside. Cook syrup 20-25 minutes or longer, until thicken. Remove from heat. Skim foam if necessary. Pack pears into hot jars, leaving 1/4-inch headspace. Ladle hot syrup over pears, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.

Cook's Note: A piece of candied ginger may be added to each jar.

1 comment:

  1. I'm thinking that ginger would give the pears a very interesting flavor.


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