Pear preserves are best made from firm-ripe fruit.
- 4 quarts sliced pears
- 2 cups water
- 6 cups sugar
- Lemon, sliced thinly
Wash, peel pears, cut into quarters and core. Cut into thin slices. Put into pan of lightly salted water to keep from turning dark during preparation. Put pears in a small amount of water, cover, bring to a boil ans cook a short time until barely fork tender.
When pears are barely tender, remove from pan, leaving juice. Measure juice and make a heavy syrup using juice as all or part of the liquid. Add 6 cups sugar to 2 cups liquid, stir and heat slowly until sugar is dissolved. Add lemon slices and bring syrup to a boil. Add precooked pears and keep syrup boiling on medium heat until preserves are clean and transparent and the syrup is the consistency of honey. This will take about 1 1/2 hours.
Do not stir, but occasionally lift gently from the bottom of the pan. Put preserves into hot sterilized jars to within 1/2 inch of top, wipe sealing edge clean and seal. Process preserves in a hot water bath at simmering temperature for 10 minutes.
Yield: about 4 pints
Note: Soft varieties do not need to be precooked before adding to syrup. Most pear varieties make a red preserve; however, some varieties make a beautiful creamy yellow preserve.