Grandma Old Fashioned Pear Preserves Without Pectin
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Great flavor and easy to make... I followed the recipe exactly and it turned out great. I was looking for a Pear jam recipe, so after the pears cooked I used my handheld mixed and pureed the pears earlier adding the pectin. Smashing recipe. Yum! Although be prepared... it makes a large batch.
This looked like a actually good preserve recipe, but there was way too much syrup for the corporeality of pears. Could at that place be a mistake in the amount of sugar called for? eight cups seemed like a lot for only 6 cups of pears. Definitely won't do again unless a recipe correction is received.
This makes wonderful jam. I followed the recipe exactly as written. The jam set speedily and was perfectly spiced. It'southward great on a bagel with cream cheese, as suggested by another reviewer. It is also bully on a peanut butter sandwich or by itself. Perhaps the other reviewers didn't let the jelly boil long enough after adding the pectin or sugar. That could brand a difference.
I merely fabricated this recipe; I was originally looking for a pear butter recipe and this seemed pretty shut after reading the reviews. I reduced thecwhite carbohydrate by 1/two-1 cup; reduced the nutmeg by i/2 tsp, the cloves by one tsp, and added 3/4 tsp cinnamon. I too increased the lemon juice to 2 TBSP and reduced the water by 1/2 loving cup. Subsequently simmering the pear chunks I used my immersion blender to "puree" the pears (I did go out some fruit chunks). I added a 1/two tsp butter when I added the pectin to aid reduce foaming. I think I cooked the final mixture before the brownish saccharide and spice additions for ten or more minutes to ensure setting. I filled 10 eight oz. jars in the finish and had a fragrant, tasty "butter." If I made this again I think I would replace the water with pear nectar for added "pearness."
This recipe is great!! I had some pears from my Fathers pear tree and froze them. I thawed them, cut them upwardly and made this recipe. I did alter it a flake (I always seem to be altering recipes). I did not take nutmeg so I used cinnamon. I as well doubled the corporeality of cinnamon and Allspice. And I added more brown carbohydrate. Made an astonishing batch of Preserves. Tastes first-class. I got 7 ane/2 pint jars and ii pint jars. Two of the half pint jars are more liquid than the rest, does anyone know why this would be? Anyway I highly recommend this recipe. It is delicious.
I was looking for a spicy pear preserve recipe and am glad I found this ane! It is easy and very, very yummy. I am looking forward to making a pear preserve cake at Christmas with a jar of these! These are a perfect fall/wintertime preserve for your breakfast and brunch table. Would make lovely gifts besides.
I idea this recipe turned out fantabulous and is now my favorite recipe for pear preserves. I have canned a lot of pear preserves but decided to endeavour a new recipe and found this ane and I dearest information technology. Information technology has a wonderful rich flavour and very easy to brand. Thanks for sharing this recipe
Very direct forwards directions made this recipe easy to follow. The results are scrumptuous -- and I'grand non a pear fan! I tried the receipe once yesterday (while I was canning various fruit from our thou). Information technology was then practiced that I made a second batch! This is even expert plenty to include in the jam sampler basket I give to my kids' teachers as Christmas gifts. Thank you for sharing! This recipe is a real winner.
I give this five stars for flavour, but one star for poor directions and a ready failure, with an average of three stars. If there is a side by side time I brand this I will follow the directions given on the pectin production with the post-obit changes to give it this recipe's spicyness and nice bear upon of brownish saccharide: 4 cups chopped pears, 2 tbs. fresh lemon juice, one package pectin (which happens to be only one.75 oz.), 4 1/2 cups white sugar, one/2 cup brown sugar (just substituting 1/ii cup brown sugar for a full of five cups sugar), one i/4 tsp. allspice and 1 tsp. nutmeg (I tin can't believe I'm saying this since I adore spices, only in that location was Mode too much allspice in this recipe). Notice I would not add together water, I believe this is why this recipe fails at setting. The recipe on the pectin box does non include water since the pears interruption downward and basically melt anyhow. Practice step one equally listed here, footstep ii would exclude the water and I would simmer uncovered to let any extra liquid evaporate. I would add together both sugars and the spices in one case the pear, lemon juice and pectin mixture comes to a rolling boil. Return to a rolling boil for a minute then tin as footstep 4 states. I accept made numerous jam, preserve, jelly, and canning recipes in general and this one was just poorly written. Endeavor it with the above recommendations and I'm sure it will set and be as it should. Information technology is delicious, but syrupy instead of gelatinous. I'm hoping to use what I have to make the pear preserves cake on this site and I would honey to effort i
I cut downward on the spices by one-half and this recipe went over great with all my family and friends
Very good and fix great! I changed a few things. Used 8 cups pears, 2 TBLS lemon juice, and no water only put 1/4 of spices called for. I put all this in pot first and cooked until pears were soft. Simply used 4 1/2 cups white carbohydrate and ane/2 cup chocolate-brown mixed together and all put in at same time. Make sure you take a full rolling boil earlier timing 1 min.take made two runs so far and have 22 half pint jars.
it is supposed to be "syrupy" and information technology is supposed to take more syrup than pears and NO you're not supposed to mash the pears. it'southward preserves people...NOT JELLY!
I had been looking for an old mode pear preserve recipe and this was it. I fabricated it today and idea it was perfect. I wanted the taste I remembered as a child and this was it. I grew up in Georgia with home fabricated biscuits and pear preserves and yes they were syrupy and that is just how I like them.
I would like to thank you for sharing, you did non accept to but you did! I live in the deep south & the pears are different here. For an experienced cook/canner, this recipe can be adapted to work out groovy. I cooked pears down until tender then mashed them with a white potato masher, cut the water to 1/4 cup, cut the sugar to four cups, & added 1 box of unflavored geletin. I did not add the spices because I similar the simple flavor of the fruit. I think I might add a couple of apples next time. It really congealed well and turned out bully! I promise this helps those of you who might need guidance with canning preserves!
This is another one of those recipes y'all shouldn't be allowed also rate unless you lot spent at least 90'% of your life below the Bricklayer Dixon. Similar many of the other southern recipes that require a particular skill set to make, made correctly, this is the best peaar preserves I've ever made.
This was my beginning try at preserves and I plant the recipe adequately easy. I followed other reviews and cut the spices to 1/2 teaspoon each. I likewise cooked the pears for about twenty minutes, ofttimes mashing them with a spud masher until they were more like pear sauce than pear chunks. I did use 1 and ane/2 boxes of pectin, rather than one box, to make up for the divergence in the amount in the recipe and the amount in 1 box of pectin. Other than that, I followed the recipe and a few basic canning tips from other sites. I had no problem with the preserves setting. They were fine the next day and seem to accept set even more a week later. This is peachy on Lead&J sandwiches, english muffins and just plain toast. A keeper at our firm and will brand yummy holiday gifts for co-workers and neighbors. I have made two batches and got 9, 8oz. jelly jars from each batch.
I think that the people who are having problems are not familiar with the jam making process. NEVER use less carbohydrate than the recipe calls for. To add less volition most certainly cause there to be a jelling trouble. I mashed up the pears as they cooked. I followed the recipe and information technology turned out great. I was a little worried at first with the spices only they were just correct. Very homey and old timey and just succulent. I call back this would exist very skilful on vanilla ice cream during the wintertime. Thanks for a slap-up recipe. I needed to discover a style to preserve an abundance of costless pears from my friend's tree.
REDUCED SUGAR BY One-half!! This was my first time making preserves...I used 5 cups sliced pears, 1 tbsp lemon juice, one/2 cup water, 2oz pectin, 3.5 cups white sugar, ane tsp pumpkin pie spice, i/4 loving cup brown saccharide. The only modification in the cooking process was that I used a potato masher to mash the pears before the sugar, leaving some chunks. It gelatinous nicely and tastes great!
Yes information technology is syrupy. Icut the carbohydrate to 2 cups and the water downward to3/4 cup. Used 8-9 cups of pesrs. Delicious! !
Like a few other poster, my first effort turned out runny. More user mistake than annihilation :). For my second try a made a few minor changes. Decreased the all spice and nutmeg to half a tsp. And actually used ii oz of pectin by using ane and ane/2 boxes. Pectin boxes now simply come up in 1.75 oz boxes. I also cooked the pears for about thirty minutes and mashed them with a potato masher before adding the pectin and sugar. Turned out great.
Beautiful in jars. Cracking tasting, and quite gourmet. I but cutting back on the water and sugar I also added a touch of blackberries for colour to the 2nd batch. Gave it a formal await for holiday. I had no trouble with it being syrupy subsequently cut dorsum on water. I loved it. And the sense of taste was unique thanks to your Grandma!
Promise this helps anyone,I followed the recipe. and everything was fine, so I thought I would allow you know, I feel y'all must stir all the time after the simmering, and make sure it comes to a boil while stirring before finishing that step. I did have to let my pears coo more than the 10 minutes, I let them cook 20, considering I wanted to be able to use a tater masher to cut then in to chucks. and they did not get soft enough till then, I then followed the recipe. making certain that I contuined to stir and the pears boiled, add the pectin and one/ii tsp of butter, due to the box said to.(still my box was i.75 oz of sure jell.) I then stirred until it came to a consummate boil while stirring, ( I had my carbohydrate, measured and in ane bowl, and my chocolate-brown carbohydrate and spices( which I added two tsp cimnnamon considering I like it.lol)in another bowl. poured in carbohydrate and when it came back to a boil while nonetheless stirring set up timer ro 1 infinitesimal. took off oestrus and poured brownish sugar and spices in and contiuned to stir.I did go along my jars in the boiling h2o so they was hot when I put the pears in. put lids on and put back into the boiling h2o for 10 minutes. I accept not tried them still, merely felt I would become ahead and do my review because taste was not a problem, Mine did not have a lot of juice and set fine, did make the amount stated.
I idea this was an excellent recipe. I but finished making it and left some in a bowl. It is setting up beautifully. My kids and I tried it on some toast and honey information technology! I hate when changes are made to recipes on this site before making it the original manner commencement, but after reading all the reviews and noticing a LOT of people had theirs turn out syrupy I felt I had to make adjustments. I also looked at my Mamaw'due south pear recipe and noticed she said to lessen the saccharide if the pears were ripe. So I did this. I used 5 ane/ii cups of carbohydrate for 6 cups of pear chunks. Her original recipe said ane loving cup of sugar for 1 cup of pears and someone else noted that too. I had a container of powdered pectin. I used virtually v T of pectin. I used Bartlett pears and mine were pretty ripe. I Cooked them for x minutes, stirred and chopped them even smaller, cooked for 10 minutes more to make them dainty and tender. I then added everything else as stated. I call back the spices can be adapted co-ordinate to your gustatory modality.
Great Recipe! I have made iii batches today and each one was amend. The first was a heavy on the syrup, the second was more than fruit merely not quite enough, the third was perfect. All-time Communication....employ 3 lbs of pears before you peal and dice and and then cram the 4 cups of fruit in the measuring cup. I did this the tertiary fourth dimension and it was wonderful, lots of fruit with the perfect corporeality of syrup. Today was my first attempt at canning.....I think I am hooked!!!
I used liquid pectin and had to double the dose because if not it comes out very syrupy. Bully pear preserves. We bought a farm in SC and it had an orchard with pear copse and this was the starting time year that we had pears, and lots of them. Thanks.
I don't know what happened, I followed the recipe exactly and it was sickening sugariness. It as well didn't ready and information technology was mostly thick syrup and not many pears. I used unripe pears non green green but not eating ripe either. Thought maybe would be ok on vanilla ice cream but still WAAAAAAAAAy TO SWEET. I have made jams/preserves for years and have never had a problem like this. I dumped all 10 jars out and volition brand something else. I was really disappointed because this was something different and was going to use in my Christmas Baskets.
I haven't made this, although I have made lots of jelly! There are multiple things that can cause jelly or jam to not set, all a person tin can do is try to correct it. The first time this happened to me I went online looking for solutions and this is what I found and it worked great for me! This is for powdered pectin Merely, I didn't get the recipe for liquid as I adopt powdered. ~~Measure 1 Tbsp water and one 1/two tsp pectin for each cup of jelly or jam you lot have. Bring it to al boil in a saucepan. CAREFUL, equally this is thick and y'all take to work the 2 into each other. Remove from heat and stir into jelly that has been heating on the stove. Then, add 2 Tsp of sugar for each cup of jelly and bring to rolling boil for 1 min. Put in sterilized jars.
Made information technology twice... Fashion to mucilaginous sweetness and runny. Second fourth dimension used i/2 the sugar and information technology came out dandy.
This is awful. It only got i star because that'south the least I can exercise. I've been trying to find a pear preserve recipe like my grandma made, and this is definitely non it. I reduced the carbohydrate by 3 cups and the water past 1/2. I nevertheless ended up with soup - Mode to much syrup with a few $.25 of pears floating in information technology. Information technology set fine though; try using dry out pectin not liquid. Will NOT endeavour this one again.
Did not similar this recipe at all. The carbohydrate:pear ratio too much saccharide: Likewise runny: The spices over power the fruit: Will not be using this recipe once more.
I'll rate this at five stars because of the fantastic gustatory modality. Information technology's a piddling also liquid, and then, I'll add together more pectin the next fourth dimension around. The orignial 48 servings will yield 10 one-half-pint containers.
This was very like shooting fish in a barrel and practiced. The just problem i had was that the recipe did not say how long u should wait until u eat. I had a lot of juice left over and i just put in some jars also. I will use for waffles or pancakes.
My biggest mistake? NOT reading the reviews! I don't know why I skipped that step!! I have concluded up with Smashing tasting syrup with big chunks of pear! Side by side time I volition be cooking the pears longer, using a spud masher, and adding more pectin.
My Mother, Father and I fabricated this yesterday and information technology smelled and tasted delicious. Today, information technology still seems to not want to set. We had a hard time once we put in the pectin to become the pot back to a boil. We are hoping it will set and plough out good.
Wonderful! I used half low-sugar pectin, one-half regular pectin and cutting the white sugar to 4 cups. I only used 1/2 a tsp of allspice and nutmeg and added a few dashes of cinnamon. My kids LOVED this. Each batch made 7 half pint jars for me.
The syrup had a good flavor, at that place was just so much more syrup than pears for the ratio I adopt. I prefer the jars to have pears floating from top to bottom with syrup in between. On the 2d batch, I put 9 cups of sliced pears to 6 cups sugar. Turned out great.
This was a wonderful recipe the first time I've always canned anything. I pureed the pears first crusade I'thou not addicted of anything likewise mesomorphic and and then I fiddled slightly with the spice reducing the allspice and nutmeg by 1/2 a tsp and adding i/ii a tsp each of ginger and cinnamon. The preserves aroma wonderful and taste like christmas! They have a beautiful deep mahogany color. My only problem seems to be that my lids didn't seal. Will wait 24 hours and try to reprocess once again if seals fail. I know alot of the reviews complained about it being too syrupy merely I did not accept the trouble at all, cooled it seems to exist the consistency of jam.
I did not read the reviews prior to making this and wish I did. I commonly do...anyhow, I doubled this recipe and when I started pouring the carbohydrate I thought 16 cups was a lot, so I put in 12 cups. I used everything else exactly and I added some other ii oz of pectin (so six altogether). There were definitely not enough pears. I pureed what was in there and added an additional 12 cups (making information technology 24 cups altogether). The 12 cups I diced and cooked them in another pan with just water. I then aded them to the syrup. It was however too sweetness, then to counteract the sweetness I added three more tbsp of lemon juice (making information technology five tbsp birthday). I ended up with 30 - eight oz. jars. The preserves are still very very sweetness. I thought about putting it on water ice foam or perhaps calculation information technology into bread recipes and don't use an additional sugar in your bread recipes. My son LOVED this on toast, and he has a sweet tooth.
Very skilful! The kids love it. Didn't change a thing and it turned out perfect. Yes yous accept to utilise a hand blender or something to puree the pears, and I always use a powdered pectin. Not sure why others are having a syrup consistency. I read somewhere once that in canning jams if you want it thicker, you exercise something different with the fruit. Mine was actually very thick. Read your pectin insert, it has a lot of data.
WOW - this is a keeper! Thank you for sharing; I "accidently" used i Pouch of Certo Liquid pectin and the jam set very well; I too carefully pureed the pears with a stick blender afterward simmering to minimize the chunks because we like a little smoother texture; Astonishing! Side by side time I volition try with a trivial less sugar to see how that works.
I followed this recipe to a tee and when my jars cooled off, I was left with a watery superlative and heavy sugary syrup on top. It certain smelled good though. I'thou new to making preserves so I'one thousand sure I did something wrong, just I don't know what. If anyone has a inkling, I would love to hear it. Thanks
Gustation was ok. Style too much spice. Allspice is overpowering. Mine needed a little extra cooking time or something. It was besides runny. Cooked the first batch and threw information technology out. Did not set and tasted too strong. Second batch was better. Used just half the spices and added more than pectin. Will endeavor again peradventure with no spices. I actually liked the flavor before adding anything more than than brown sugar at the end. Tin be a great recipe to "tweek" to your ain personal taste.
I take never done this kind of affair before merely someone gave me tons of pears and I didnt want to waste product them. The recipe was easy to follow however I only used 1\four of the spices and information technology turned out GREAT!!! my kids beloved it and for some reason desire to eat it on everything... Thanks
Came out very tasty, but it did come out more like the consistency of honey with fruit in information technology, only a fiddling more than runny. I was hoping for more thickness. Withal proficient on toast. :)
I was trying to remember my mother'southward pear preserve recipe because I am going to make them tomorrow for the first time. After viewing this and seeing comments about likewise much syrup, I remembered my mother used i cup of sugar per one cup of pears. I am going to rate this 5 stars because someone took the time to post a pear preserve recipe. It has been 40 years since I take watched my female parent make preserves.
This turned out to be a little runny for me. And my husband said it had to much all spice in it. I took a jar that I had left, and fabricated a cobbler out of information technology. It cut the allspice down, and my husband said he did not want another peach cobbler equally long as I put up pear similar this. It is wonderful.
Used this recipe and it turned out peachy! So happy to have something to practice with the last of the pears. I made the recipe exactly as written and got a texture between jam and syrup which is exactly what preserves should be. And then versatile!
I did this in big function based on the reviews. I must accept done something wrong - the liquid, after ii weeks, is no where close to gear up - it's of a low-cal syrup consistency. I didn't deviate from the recipe, or so I thought.
This recipe is very tasty! I took the propose from i of the others and while my pears were simmering I mashed them. Other than that I followed the recipe step by step and information technology turne out great and thick! No runny syrup at all!
I've made the pear dear also listed on this site. It's expert. Information technology'due south mayhap what many are looking for in a pear preserve/jam/jelly kind of way. Hope it helps.
I love your grandmother's recipe. In reading reviews, and being new at canning,(but not cooking)I used 8c pears,6c sugar and 2c brown carbohydrate. I dearest the rich sense of taste. The pectin came in i.75z pkgs instead of 2z so I weighed out two.25z.(x-tra pectin added because of reviews). Changed effectually some spices to my liking (1/four tsp fresh ginger, ane tbs cinnamon, 1 tsp allspice, 1/4 tsp grated nutmeg)and everything worked. Thank y'all for sharing this recipe, it is wonderful!
I beloved this recipe! Reminds me a chip of old fashioned apple butter flavors.I ground fresh allspice and was worried it would exist to pungent but it tempered later sitting a calendar month Goes peachy with cream cheese on toasted bagels likewise on vanilla icecream. Thanx for sharing your Grandma's recipe.
this was the best tasting perserve i ever had just it did not set. this is my get-go time canning and i followed the recipe exactly.
I have never made jelly/jam/preserves but I want to try this recipe. How many jars volition I need? And what kind of pears?
Great sense of taste but too juicy. My last patch I drain off the juice and put it in jars to employ on pancakes.
Ive fabricated this twice now. It has a magnificent taste, only mine also did not ready right either fourth dimension. I added actress pears the 2d fourth dimension every bit I was left with syrup at the finish. I am gonna make again and add together an extra i/ii pack at least of certain jell. I dont employ liquid, not for any reason than Ive never trid it. I will propose taking a jar of this and pouring over your ham (particularly a sprial cut one)before you bake it pushing it the cracks of the meat. Excellent nice flavor. I will brand this again and gave as gifts and everyone loved it. Cheers
I idea the spices overpowered the taste of the pears. I retrieve I will leae out the spices next time and maybe decrease the water content like another person had suggested.
Cheers for sharing; looks like to my Grandma and her name was Bridget
Loved the ease of this recipe! Also I have taken into account the "syrupy" comments. It looks like this is a North Carolina Pear recipe... NC pears are a difficult dry pear not like what you may see elsewhere. Mine did not plough out like a fully fix jelly but exactly what i would look from a preserve... with my local NC pears that is...
I only finish my pear persevere and it tastes great I've been looking for a recipe similar this for years.. after reading some of the reviews I reduce my white carbohydrate to 4cups and increase my brown sugar to ane loving cup and information technology'due south overnice and sweet non to mention thick...Thank u four sharing
This did non turn out right at all. I spent a good bit of my time making this and it turned out liquidy. Now, I have over 15 jelly jars total of liquidy pears that are good for zippo. Thanks.
Pitiful to be negative, merely I made this recipe today and ended upward dumping it. First problem, I detest recipes that say "Stir in the white sugar, and go on boiling and stirring uncovered for ane minute, until sugar is dissolved." When I dumped in the sugar, I stirred it over the highest heat for at to the lowest degree 10 minutes before it boiled. Then, I timed 1 more minute. Instructions like this are vague, because it always takes time to return to a boil, and you lot have no idea well-nigh the timing at that point! Secondly, I thought the saccharide had completely dissolved at that betoken (shouldn't it accept past then?), but institute out after jarring it that it had not - very grainy. Thirdly, and mainly, the preserves are so sweet they are inedible. The ratio of saccharide to pears HAS to exist a fault. Once again, distressing for the bad study.
I was reading the reviews before I made this recipe and for everyone who said information technology was besides runny typical Pear Jam is 3lbs of fruit to 5 cups of sugar and then arrange accordingly. I am currently making now then I will charge per unit after I am finished.
After fixing this recipe,I was looking around for a tv film crew to tell me yous 've been punked A lot of good ingredients could have been used in something else. To much liquid, and I even got tired of waiting, and put this mixture in my crockpot overnight and information technology still didn't thickened. Somebody must have witheld an ingredient or education or two.
THIS WAS HORRIBLE. I AM SO Sorry Just I COULDN'T Even End MY Biscuit. THE CONSISTENCY WAS FINE Simply THE TASTE IS Style TO Sugariness. YOU COULDN'T Fifty-fifty TASTE THE PEARS. I WILL KEEP LOOKING FOR A BETTER RECIPE AND POST ONE AS Soon AS POSSIBLE.
Followed the recipe exactly adjusting for the amount of pears I had. I used powdered pectin and this set beautifully. We felt it tasted like our grandmothers made. I am looking forward to putting this on vanilla ice cream this winter. It is now my go to pear recipe.
This recipe turned out great. Family and neighbors really like it. All I added was 1/4 tsp cloves.
First time making preserves and was so excited! Did cut the sugar to half dozen cups because of reviews. Still way also much syrup! Pears need to be chopped fine, did not break downwards well. They're still in the cooker, hope they thicken up!! Cut spices to 1 tsp. of each.
I concord with the posters who said there was too much spice. I halved the spice and it's yet on the verge of likewise much.
I make many kinds of jam and preserves each year and was eager to try my hand at pear preserves. This was terrible. I thought I had made a mistake the first fourth dimension, so I made information technology again paying close attention to the ingredients and cooking time. Information technology smelled delicious while cooking, but information technology was a complete waste product of ingredients. I expected it to exist runny from the reviews, but the results were beyond redemption. I'll keep looking for a better recipe.
These are delicious as the recipe was written. My hubby and I made 12 jars of Spiced Pear preserves and even canned the leftover syrup to use on pancakes and waffles.Information technology is delicious!!!
Very good spice flavor in this recipe not just plain pear preserves... Compliments from friends and family who I shared this with also.
I doubled the recipe, used apples instead of pears, halved the sugar, used depression saccharide pectin, and only a pinch of allspice and nutmeg. Even with but half the sugar, it still is sickeningly sugariness, and I couldn't imagine using 2 whole tsp each of the spices! I used a very chilled plate to examination for doneness like I do my jam. Next batch I will slice the fruit thicker and not add any spices for a pure apple tree/pear season! Glad I found this.
I'grand also from NC. I followed the recipes as is and it turned out delicious. Thank you for sharing
I agree with a previous post that the spices could be cutting some. A little stiff for my taste. Overpowers the pears.
Manner too much sugar and spices that totally obliterate the sense of taste of the pears.
No I didn't brand whatsoever changes and yes I will make information technology again
I made these preserves and they came out succulent. I put information technology on my turkey, ham and made everything that much better. Great on toast or biscuits and in oatmeal. Next pear crop, I will jar them upwards for gifts.
First batch was syrupy so for 2nd batch, I reduced the sugar to half dozen one/two cups. I substituted cinnamon for nutmeg for both batches. (Was out of nutmeg.) Followed recipe instructions simply cooked for 9 minutes stirring constantly after I added brown sugar and spices. Remember I will reduce h2o by one-half adjacent time. These preserves are YUMMY! Recall I will use syrupy preserves for topping on block and ice cream??
Have fabricated this many time over the years. (my gram love it) I find if my pears are very ripe I squeeze out the extra juice. Then I add together the juice to the water and only add together 1 cup. It seems to work.
Taste delicious!!! I enjoyed
Very skilful and easy to make
I accept made this, and it is Succulent! I will definately brand this once more..
this recipe is syrupy but it is exactly how my great grandmother used to arrive.
I fabricated this today and it is good only.....I had to tweak a few things. Outset I did non no way utilise viii cups of sugar! I only used 2 i/2 to three cups saccharide. Also, it doesn't state it in the recipe but you definitely need to mash the pears some once they go soft. I similar a few pocket-sized chunks left but not large ones. 1 terminal thing, I think I should have used a footling less Allspice. Information technology was a tad over powering But THAT'S MY OPINION!! All in all though this is a bang-up autumn recipe to make with your pears.
it'south going to come out runny, like anybody else says. I used an immersion blender to interruption up about 2/three of the cooking fruit. all the same succulent and reminds me of my Granny's recipe for pear preserves.
Used this recipe for the topping on a savory cheesecake. It was Delicious!!
This was my first fourth dimension making this recipe. It is and then good that I used a spatula to scrape the bottom of the sauce pan to eat the leftovers. I did withal brand sure that after I added the carbohydrate to bring to a full rolling boil and and so counted down the 1 minute. They jelled nicely
I have made pear preserves before but couldn't find my recipe. This one sounded good so I tried it. I am disappointed. Although it has a good taste I concluded up with jars with liquid on bottom and a few floating pears on summit. It definitely needs some kind of adjustments.
If I make this again I would cut the saccharide, allspice and nutmeg in half.
This was a adept starter recipe. This is a recipe that you kinda accept to nip and tuck as you get forth and picket it cook. I fabricated ii batches. The first was all syrup and the amount of carbohydrate was frightening. The second batch was a tiny bit less syrupy: I doubled the pectin, used 10 cups of pears, and halved the sugar. The "runny" preserves I ended up with would exist great every bit pancake topping, on ice cream, in steel cutting oatmeal, the pear chunks could be strained out and put on toast, etc.
I didn't utilise the spices as my family likes the pure taste of the pears. Turned out nifty. In jar gone in ane twenty-four hours!
I'one thousand from a very modest town called Phil Campbell,AL and folks my age are considered can openers not biscut makers but I'm different ima biscut make from scratch biscut makers so I had to attempt making this. Me,my family and my friends loved information technology . I did make one minor change I didn't have allspice so I mixed cloves, cinnamon and nutmeg together equally a substitute for information technology . The preserves turned out amazing thanks for the recipe.
I forgot to say what to do with the peels and cores: Cover with saccharide, 1 tbs lemon juice, and air-condition overnight. Cook as you would the pear preserves, but strain the syrup into pint jars and process as pears for pear dear.
i used less sugar(only 3 cups) & merely a tiny fleck of allspice. Used cinnamon instead. nifty recipe!
Simply a notation: if you procedure for 10 minutes or more than, at that place is no need to sterilize the jars. But brand sure to heat them before adding the cooked pears.
There is too much syrup and not enough fruit. Side by side time I make it, I volition employ eight cups of fruit and 6 cups of carbohydrate. It tasted really good though and information technology set merely as the receipt said it would.
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