Best 6 Pretty Pear Preserves Recipes

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Indulge in the sweet and delightful flavors of "Pretty Pear Preserves," a culinary masterpiece that captures the essence of fall's bounty. With its vibrant hues and tantalizing aroma, this exquisite preserve is a symphony of flavors, balancing the natural sweetness of pears with a hint of tartness and a touch of spice. As you spread it on your morning toast or pair it with a cheese platter, let the rich and velvety texture dance on your palate, transporting you to an orchard bursting with ripe and juicy pears. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating this delectable treat, preserving the goodness of pears and transforming them into a jar of golden goodness.

Let's cook with our recipes!

GRANDMA'S PEAR PRESERVES



Grandma's Pear Preserves image

Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.

Provided by Bridget

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 45m

Yield 48

Number Of Ingredients 8

6 cups peeled, cored, and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons ground allspice
2 teaspoons ground nutmeg
½ cup brown sugar

Steps:

  • Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
  • In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
  • Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g

PEAR PRESERVES



Pear Preserves image

In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri

Provided by Taste of Home

Time 2h10m

Yield 7 half-pints.

Number Of Ingredients 4

16 cups peeled, sliced fresh pears (about 16 medium)
4 cups sugar
2 cups water
3 tablespoons lemon juice

Steps:

  • In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.

PRETTY PEAR PRESERVES



Pretty Pear Preserves image

I found this recipe on the Oregon State University Extension Service website. I have updated the ingredients list and added in the juice of 1 lemon. Other than that didn't change a thing. These pears are a beautiful red and would make excellent gifts for family and friends.

Provided by PaulaG

Categories     Pears

Time 1h10m

Yield 7 half pints

Number Of Ingredients 5

4 lbs hard pears, peeled, cored
1 (12 ounce) jar maraschino cherries
1 (20 ounce) can pineapple chunks, in juice
1 lemon, juice of
sugar

Steps:

  • Process the pears in a food processor until finely chopped. Remove pears to a large bowl. Add cherries and juice to processor bowl and pulse a couple of times to lightly chop. Add cherries to pears. Drain the pineapple. Place drained pineapple in food processor bowl and pulse 2 to 3 times to coarsely chop then add to other fruit.
  • Measure the fruit. Yield should be 8 to 9 cups. For every cup of fruit you will need 3/4 cup of sugar. In a large kettle, combine the chopped fruit, sugar and juice of 1 lemon. Cook gently until mixture reaches the gel point. This should take approximately 40 minutes.
  • Ladle mixture into hot sterilized jars. Clean jar rims and place 2-piece lids on jars. Process in a water bath canner as per your local county Extension office.

Nutrition Facts : Calories 281.5, Fat 0.5, Sodium 5.5, Carbohydrate 74, Fiber 10.5, Sugar 56.2, Protein 1.5

PEAR PRESERVES



Pear Preserves image

Categories     Salad     Dessert     Side     Pear     Simmer     Boil

Yield makes about 5 pints

Number Of Ingredients 3

6 cups sugar
6 cups water
12 Bartlett pears, peeled, halved, and cored

Steps:

  • In a large, heavy-bottomed saucepan, combine the sugar and the water and bring to a boil over medium heat. Cook until the sugar is dissolved, 3 to 5 minutes. Add the pears and decrease the heat to low. Simmer until the pears are tender and transparent, an additional 20 to 25 minutes. Remove from the heat and transfer to a rack to cool. Cover and let rest overnight in a cool place, up to 24 hours.
  • Place a wire rack on a rimmed baking sheet. Sterilize five 1-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
  • Remove the pears from the syrup. Fill the hot jars according to the procedure for Raspberry Jam (page 289), and pour over the hot syrup, leaving 1/4 inch of headroom. Process the jars in a boiling-water canner for 20 minutes. Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
  • variation
  • For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.

PEAR PRESERVES



Pear Preserves image

This is a simple recipe and posted per recipe request. The recipe doesn't state if you should peel and core the pears before cooking them, I would definitely not skip this step, I think the pear peels would make some pretty gritty preserves.

Provided by Mirj2338

Categories     Pears

Time 1h10m

Yield 60 serving(s)

Number Of Ingredients 4

4 lbs pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons, sliced thin

Steps:

  • Boil 2 cups sugar and 2 cups water together for 15 minutes.
  • Add pears and sliced lemon and cook 15 minutes.
  • Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick.
  • Pack into clean hot jars and seal at once.

Nutrition Facts : Calories 69.7, Sodium 0.9, Carbohydrate 18.2, Fiber 1, Sugar 16.3, Protein 0.1

PEAR PRESERVES CAKE



Pear Preserves Cake image

Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.

Provided by NELL 2

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 17

1 cup butter, softened
2 cups white sugar
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 cup chopped pecans
½ cup all-purpose flour
1 cup pear preserves
5 egg whites
3 cups white sugar
1 ½ cups milk
1 ½ cups white sugar
¾ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
  • In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

Nutrition Facts : Calories 720.6 calories, Carbohydrate 116.1 g, Cholesterol 119.8 mg, Fat 27.3 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 14.1 g, Sodium 273.9 mg, Sugar 93.1 g

Tips:

  • Choose firm, ripe pears. Overripe pears will break down too much during cooking and lose their shape.
  • Peel and core the pears before cooking. This will help the pears to cook evenly and prevent the skins from becoming tough.
  • Use a heavy-bottomed pot or Dutch oven for cooking the pears. This will help to prevent the pears from burning.
  • Cook the pears over low heat. This will help to prevent the pears from becoming tough and overcooked.
  • Stir the pears occasionally while cooking. This will help to prevent the pears from sticking to the pot or Dutch oven.
  • Add sugar to the pears gradually. This will help to prevent the pears from becoming too sweet.
  • Use a candy thermometer to check the temperature of the pears. The pears are ready when they reach a temperature of 220 degrees Fahrenheit.
  • Remove the pears from the heat and let them cool slightly before canning them. This will help to prevent the jars from cracking.
  • Can the pears in sterilized jars. This will help to prevent the pears from spoiling.
  • Store the canned pears in a cool, dark place. The pears can be stored for up to a year.

Conclusion:

Pear preserves are a delicious and versatile way to enjoy pears all year long. They can be used as a spread on toast or crackers, as a filling for pies and tarts, or as a topping for ice cream or yogurt. Pear preserves are also a great way to add a touch of sweetness and flavor to savory dishes such as pork chops or chicken breasts. With a little planning and effort, you can easily make your own pear preserves at home. So next time you have a surplus of pears, don't let them go to waste - make pear preserves instead!

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