Tuesday, July 26, 2011

Successful Pear Preserves

Well people, after yesterdays miserable failing with the pear preserves, I decided to try a new tack. After a lot of research, I found that the best way to deal with those hard canning pears like we have here in Georgia is NOT with pectin.

What seemed to work the best after a little experimentation was this:

Peel and slice thinly enough pears to make 6 cups
Place sliced pears in a large, thick pot and cover with 4 and 1/2 cups of white sugar
Add 2 TBSB Cinnamon and 1 TSP of Allspice and 2 TBSP Lemon Juice
Put all on medium heat, and cook for 1 and one half hours until pears are tender,
and transparent
The syrup will reduce down as you cook the pears, and the longer you cook them,
the thicker the syrup will be. Using a slotted spoon fill the jars to within 1/2 inch of the top of the jar...add syrup to complete the filling process.
Put the hot pears in sterilized jars and put lids on and process for 10 minutes.

If you are doing more than one batch, I found that you can use the syrup from the first batch and add another 6 cups of pears and then only add 2 cups of sugar and 1 TBSP Cinnamon and 1/2 TSP Allspice.

I actually did FOUR batches this way, and they came out great. SUCCESS!!!
The leftover syrup would taste great over pancakes, waffles, etc.

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