|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
11 - 20 of 81 for pear preserve
Cover pear slices with sugar ... will take 1 1/2 to 2 hours. Pour preserves into sterilized jars, leaving 1/2 inch headroom and seal with sterilized lids.
Pour sugar over pears. Let set overnight. Cook slow 6 to 7 hours until pear slices are clear with red tint and juice is thick. Place in jars and seal.
Put pears in large pan. ... Let cool and put in clean dry pint jars. Put lid on. Let stand for 3 hours then tighten lid. May be serve in biscuits or toast.
Wash, core, pare, chopped and measure pears; place in ... or until thick. Pour boiling preserves into hot pint jars. Seal at once. Yields about 3 pints.
Combine 1 1/2 ... 2 minutes. Add pears and boil gently ... pears are used, preserve whole with stem ... piece of preserved ginger may be added to each jar.
Grind pears and/or chop to ... cooked accordingly. The larger the batch the longer the cooking time. Great with warm breads and toast, or even over ice cream.
Peel and slice 3 quarts of pears. Cook in 3 cups water until tender. Add 4 1/2 cups sugar. Cook until thick.
Dice peeled pears. Combine all and let stand awhile before starting to cook. Cook low heat 1/4 hours or until clear and thick. Stir. Put in jars and seal.
Put pears in large pan. ... cool and put in clean dry pint jars. Put lid on. Let stand for 3 hours, then tighten lid. May be served on biscuits or toast.
Let sugar and pears sit over night. ... low until nice and thick and pears are clear. It usually takes several hours cooking. Place in hot jars and seal.
top of page