Wednesday, January 23, 2019

Mamaw's Old Fashioned Pear Preserves

An Old Fashioned pear preserve recipe made with fresh pears, thinly sliced lemon and lots of sugar. Pear preserves are the perfect recipe if you have an abundance of fresh pears.  
Happy Wednesday friends!!  Today I have a delicious old fashioned Pear Preserve recipe to share with you. Canning and preserving is one of my favorite things do at the end of the growing season. Sometimes it can be a bit overwhelming when everything is harvested at or around the same time, but I always seem to get it all done.  

I love making jam, jelliespickles, fruit butters, tomato relish , squash relish and pear honey, so I can continue to enjoy my seasonal harvest all year long.  This delicious pear preserves recipe was passed down to me from my aunt which her mother passed down to her. I enjoyed these delicious preserves years ago and I'm so thankful to finally have the recipe.     

This was my first time preparing and canning pear preserves and they turned out wonderful. If you've never had pear preserves it's like eating little pieces of warm pear candy and they're wonderful served on toast and hot homemade biscuitsThis recipe requires you to use unripe pears since they hold their shape and won't fall apart, but no worries because the pears will soften as they cook.


I used Kieffer pears that my neighbor had given me off of their pear tree. Hopefully my pear trees will start producing in a year or so and then I can have my own pears to can. This preserve recipe is simple to make and only calls for a handful of ingredients pears, lemon, lots of sugar, time and patience. It takes a while to cook these preserves, but the end result yields delicious, slow cooked, sweet preserves! I hope your family loves these preserves as much as mine does. 

Wash, peel, core and slice pears, I used my apple peeler and it works wonderful and slices the pears as well. 

Add 2 quarts of sliced pears to a large stainless steel pot and add 2 cups of sugar. Keep adding the pears in 2 quart quantities along with 2 cups sugar until all of the slices pears have been added.  Add the sliced lemon and put the lid on top of the pear mixture. Let the pears sit overnight (at room temperature) for at least 12 hours.  

The next day the sugar will have melted and the pears and lemon slices will be floating in their juices. 

Bring the pear mixture to a boil, reduce heat to a low simmer and let the mixture cook until the pears are very tender and translucent. You will be cooking the pears (uncovered) for a few hours (2-3 hours) so stir the pear mixture occasionally.  

Cook the pears until they start to take on an amber color. 


Remove pears from the heat and if the syrup has not thickened as desired, add a 2 - 3 tablespoons of powder pectin, stir and return to heat to thicken a bit.  

Fill hot, sterilized pint size jars with the pear mixture (pack well) making sure to leave a 1/2 inch head space. 

Add a clean, sterilized lid and ring and secure. Process pints in a hot water bath canner for 15 minutes. Remove jars and place on a towel on the counter. You should hear the jars pop within 30-40 minutes which means the jars are sealed. 

Cool jars completely before storing in a cool, dry pantry for up to one year.

Serve on toast, biscuits or scones. 




Mamaw's Homemade Pear Preserves 

6 - 8 quarts pears, peeled and sliced thin
1 - lemon (thinly sliced, seeds removed)
sugar - lots of it (2 cups of sugar for every 2 quarts of sliced pears)
2 - 3 tablespoons sure gel powder pectin 

Wash, peel, core and slice pears, I used my apple peeler. Add 2 quarts of sliced pears to a large stainless steel pot and add 2 cups of sugar. 

Keep adding the pears in 2 quart quantities along with 2 cups sugar until all of the slices pears have been added.  Add the sliced lemon and put the lid on top of the pear mixture. 

Let the pears sit overnight (at room temperature) for at least 12 hours.  After 12 hours the sugar will melt and the pears and lemon slices will be floating in their juices. 

Bring the mixture to a boil, reduce heat to a low simmer and let the pear mixture cook (uncovered) until the pears are very tender and translucent. You will be cooking the pears for a few hours (2-3 hours) so stir the pear mixture occasionally. 

Cook the pears until they start to take on an amber color. Remove pears from the heat and if the syrup has not thickened as desired, add a 2 - 3 tablespoons of powder pectin, stir and return to heat to thicken a bit.  

Fill hot, sterilized pint size jars with the pear mixture (pack well) making sure to leave a 1/2 inch head space. 

Add a clean, sterilized lid and ring and secure. Process pints in a hot water bath canner for 15 minutes. Remove jars and place on a towel on the counter. 

You should hear the jars pop within 30-40 minutes which means the jars are sealed. Cool jars completely before storing in a cool, dry pantry for up to one year. 





This Recipe post is linked up to the Weekend Potluck  Linky Party.



4 comments:

Rajiv Sankarapillai said... #

Yummy! Makes me hungry😊

Sister From the South said... #

Thank you bunches for sharing this recipe. It looks exactly like what I've been looking for....YUMMMMM

Tina Butler said... #

I hope you enjoy the preserves! They're so delicious.

Leslie said... #

Looks delicious! What is the reasoning for letting it sit overnight?