Boil half the sugar and half the 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, sterile hot Ball (or other brand) jars and seal at once.
The recipe needs some tweaking. First of all, I didn't have a scale and had no idea how much 4 lbs of sliced pears were. I held a 5 lb bag of sugar as an example and the pears in another. I would put one less cup of sugar next time. I left the lemon rinds in, and also added the cinnamon. The taste was very good, however I cooked the pears too long. There is an art to knowing when pear preserves or any preserve is at its peak. They say it is when the pear is clear. But it is only one or two layers of the pear that becomes translucent. Also some say to let the syrup sheet off a metal spoon. I always question that and I have decided that cooking anything with a syrup consistency and a fruit is an art and you just have to know when it is ready by some intuition. This recipe is delicious. I ended up with four half pints rather than 8 pints. I don't know how anyone could get 8 pints out of the four lbs. The difference is, if you quarter, half or make them whole, they require more jars. I sliced mine and it takes about half the space.
Member since: Aug 5, 2008
monteen4327 September 22, 2014 COMMENT: These pear preserves are so very good! Eat with hot bisquit and die! I added the cinnamon.
Glenda July 29, 2012 REVIEW:
I made these today. I think they turned out great.It did only make 3 pints though. After I added the rest of the sugar and water I cooked it for 40 minutes. They were perfect consistency and not mushy. The only thing I would do differently is use only 1 lemon. Oh, I also removed the lemon rinds midway through cooking. It didn't taste lemony but it gave it a little zest. I read somewhere that the lemon helps with thickening and also adds acidity to help with the preservation other wise I would have left it out all together. My husband tried them and thought they were great and he is the one I was making them for.
jlow November 8, 2008 COMMENT: I haven't tried the recipe yet, it took me forever to find a recipe. It was so nice to click on this site and the recipe be there without having to look or go further, thank you , there are those of us that are not as up on computers so keeping it simple is what we need. Thanks again and I will be back to visit your site again and use the recipe.
PreacherDJW October 20, 2008 REVIEW:
Followed the receipe verbatim. 2 major problems, with one leading to the other. There is no statement about how high to set heat while cooking. In addition, there is no time reference as to how long to cook the pears, water, and sugar after adding the remaining sugar and water. The finished product never did become clear as stated in the instructions, but instead turned a caramel brown because the sugar and water caramelized. Haen't tasted the product yet, but the finished product doesn't look presentable at all in the jars.
truthful October 7, 2008 COMMENT: I followed the recipe exactly, without crushing the pears and it seemedto turn out well in consistency The pears were soft but not mushy with some liquid. Unfortunately, I found it much too sweet to my liking even with all the lemons in it. The pears I use are very sweet to begin with and I do not want to add too many lemons so that it tastes like sweet lemonade. I could not taste the pears only the sugar and lemons. I will try again if it can be made without so much sugary taste.Any other ideas?
Guest Foodie September 20, 2008 COMMENT: It tasted great, but was the consistency of juice. I'll have to experiment with pectin to see if we can recover it.
melanie kelly September 19, 2007 REVIEW:
very easy to make tastes fab maybe try with a lime as well next time. once pear was softened i mashed up with potato masher.