Fig & pear preserves.

Made the figs last week, pear preserves today. Now I want to try pear relish or chutney.



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I have a nice box of pears coming tonight from the co-op. Would you care to share your recipe for those?

I had ordered figs when they were in season but wasn't able to get them. :(

The recipe I used came from the Ball Blue Book of Preserving.

Pear Preserves

3 cups sugar, divided
3 cups water
6 medium halved or quartered, peeled, cored pears (about 2 pounds)
½ thinly slice and seeded lemon--about one medium (I used lime since I didn't have lemon)

Combine 1-1/2 cups sugar and 3 cups water in a large sauce pot. Cook rapidly 2 minutes. Add pears; boil gently 15 minutes. Add remaining sugar and sliced lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent. Cover and let stand 12 to 24 hours in a acool place. Remove pears from syrup and set aside. Cook syrup 5 minutes or longer to thicken. Remove from heat. Skim foam if necessary. Pack pears into hot jars leaving ¼ inch headspace. Ladle hot syrup over pears leaving ¼” headspace. Adjust 2 piece caps and tighten. Process 20 minutes in a boiling water canner. Makes about 5 one-half pint jars of preserves. (Note—I only got 4 half pints)

Note: If Seckel pears are used, preserve whole with stems intact. Kiefers shoud be stored in a cool dry place 3-5 weeks before using. A piece of candied ginger may be added to each jar.


This is the recipe I’m going to try next time. I think it is the kind my mother made.

Ginger Pear Preserves
Makes about 7 (8 oz) half pints

You will need:
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 Tbsp freshly grated gingerroot
7 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE pears, lime zest and juice, sugar and gingerroot in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
3.) LADLE hot preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

very intense. Delicious. They are much lighter in color than they appear in the picture.