|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
1 - 10 of 16 for pear conserve
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Peel, core and dice pears before measuring. Combine ... (Delicious for fillings between layer cakes or for tart fillings sprinkled with finely chopped nuts.
Run orange and ... ground fruit with chopped pears, raisins and sugar. Cook slowly until thick. Pour into hot sterilized jars and seal. Makes 3 to 4 pints.
Combine pears and sugar and ... teaspoons pectin. Remove from heat. Add nuts and cherries. Fill hot jars, seal, and process 5 minutes in boiling water bath.
Leave rinds on ... small. Put it in a pot with coarsely chopped pears. Stir in raisins and sugar and cook slow until it thickens. Pour into jars and seal.
Peel pears, slice thin ... teaspoon) if preferred. Add cherries and nuts to mixture. Bring to rolling boil, put into canning jars. Seal with rings and lids.
Coarsely grind fruits in a food processor. Combine fruits, juices, sugar and mix well. Let stand overnight. Transfer to kettle and bring to a rolling ...
Mix all ingredients. Let stand overnight in refrigerator. Cook in a large pot until it reaches 236 degrees. Pour into 3 or 4 hot scalded pint canning ...
Put fruit through grinder and boil until clear, bright red and well-blended. About 1 1/2 hours. NOTE: It becomes dark if boiled too long.
Put fruits through food chopper on processor. Add sugar and cinnamon. Heat to boiling stirring continuously. Simmer at low boil for 30 minutes. Add ...
Grind or chop in blender or food processor. Cook slowly, stirring occasionally to prevent sticking, until light amber in color (about 1 hour). Seal ...
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