I like to make fresh pear preserves during pear season. It’s a favorite of RancherMan’s, for sure! I called her up and asked if she’d share her recipe since I’m the sweetheart that I am.
Picking Fresh Pears
Recently, a kind acquaintance invited me to go pick some pears from her enormous pear tree. Of course I accepted the invitation and brought some baked brie!
I was there to pick up a feed bag that can hold 50 pounds of combine pears and bottled lemon juice . We crammed that sucker with pears! I said I’d bring back some canned pears for her. However, she remarked that she had enough of all the fruit she wanted this year.
Of course, the first thing canning pears was a few batches of Pear Halves in Light Syrup. These are delicious right out of the fridge cold. WOO-HOO, see how fast I’m going! Of course, the first thing I canned was a couple of batches of pear halves in light syrup.
Now I’ll be making RancherMan’s favorite pear jam.
1st Attempt Troubleshooting: Too Juicy
To make these pear preserves in two batches, I preferred. And I followed the recipe precisely when making my first double batch of preserves bartlett pears. However, it had a lot of syrup. To reach the right consistency, I had to cook the pear honey for 2 hours and 20 minutes.
2nd Batch Success
For my second double-batch, I peel pears and chopped pears 10 cups of pears rather than 8. To prevent them from turning dark, I dropped them into a solution of Fruit-Fresh and water. This time, instead of using 3 cups sugar to 1 cup water, I simply added 3 cups sugar to 1 cup water in my big stock pot.
When the syrup had cooked for about 10 minutes, I added my pears and a few slices of lemon. This time, I simmered the pears for just over an hour and 15 minutes.
I cleaned the rim of any syrupy leaks, and I placed the two-piece canning lid on top. These jars may now be processed in a dishwasher.
The second batch of pears was pickled in a slightly different manner from the first. The resulting pear preserve this time was a lighter color. Maybe because I didn’t simmer the pears as long, yet I love the golden hue of the previous batch too. Both were delectable!
I tried to make more than a double batch at a time, which I took her advice and did. Each of the twin batches I created produced 6 half-pints.
SINGLE-BATCH PEAR PRESERVES RECIPE
3 half-pints of unadulterated pleasure are produced from this delectable dish. I always double the batch! The recipe was given to me by a valued friend, and it’s RancherMan’s all-time favorite preserve. Every year, I’m glad to make it for him.
- 1 quart (4 cups) peeled, cored & cubed pears
- 1.5 cups sugar
- 1 cup water I only used 1/2 cup for my very ripe pears
- 1 lemon sliced 1/4″ with seeds removed
- 1 Tablespoon Vanilla extract (optional – I added after pears were cooked but before adding to jars)
- Peel, core, and chop the pears. PER BATCH, you’ll need 4 cups of pears READY TO GO.
- To 1 1/2 cups sugar and 1 cup water, add one cup water. (less water for very ripe pears) To dissolve the sugar, boil it for approximately 10 minutes before cooling slightly.
- Add the lemon slices to the pears in the last step. Remove the seeds from two lemons and then cut them into about 1/4″ pieces. When you start the process with peaches, three or four slices to each quart of peaches, add two or three slices of lemon to each quart.
- Bring prepared pears and lemon slices to a simmer in a saucepan. Boil rapidly until the pears are translucent and soft, usually 30 minutes to one hour. (Note that my boiling took longer than usual; keep an eye on the pears for them to become translucent and for the syrup to thicken up as desired.)
- Boil the pears for 15-20 minutes. When the pears have finished cooking, pack them in hot, sterile jars and seal them. Make sure to clean the tops so that the seal may form properly. The majority of modern canning books advocate boiling the jars in a SIMMERING processor for 10 minutes. It’s better if it’s not too hot because then the syrup will boil and spit from the jars.