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Answers: for Pear Preserves ?

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Mam Maw's Pear Preserves

6 cups peeled sliced pears
1 cup water
1 tbsp lemon juice
1 small package sure-jell or powdered pectin (2 oz size)
8 cups white granulated sugar
2 tsp allspice
2 tsp ground nutmeg
1/2 cup brown sugar
In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg. Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water bath for 10 minutes to seal.

nfd?

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http://www.recipezaar.com/37193

6? hours 25 min prep makes 6 pints


Old-Time Pear Preserves
6? hours 25 min prep

6 lbs pears
10 cups sugar
4 tablespoons lemon juice

Peel and dice pears.
Put in large pot and cover with sugar.
Let set overnight.
The next day, add lemon juice and bring to a rapid boil.
Turn heat to low and let slow cook 5 to 6 hours, till it turns light brown.
Bring back to a boil and quickly ladle into jars and seal.
For a no-fail seal, invert jars for 5 minutes.

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Pear Preserves
Serves/Makes: 10

Ingredients:
4 pounds pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons sliced thin
1/2 teaspoon ground cinnamon (optional)

Directions:

Boil 2 cups sugar and 2 cups 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 jars and seal at once. (of course any brand of jar will work. that also need to be Boiled in a Water Bath for 5 minutes)

Pear Preserves

3 cups sugar, divided
3 cups water
6 medium-sized ripe pears, peeled and cored (about 2 pounds)
1 medium lemon (thinly sliced -- about 1/2 cup)
Roughly chop the pears into approximately 3/4-inch pieces.

Combine 1-1/2 cups of the sugar and all the water in a large kettle or sauce pot. Cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add the remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until pears are transparent (about 25 minutes). Cover and let stand overnight or at least 12 hours in a cool place.

With a slotted spoon, remove pears from the cooking liquid (syrup). Pack pears into hot jars, leaving 1/4-inch head space. Bring the syrup to a boil and boil gently for 3 to 5 minutes, or longer if too thin. Pour the hot syrup over pears in the jars, maintaining 1/4-inch head space. Adjust caps on jars. Process 20 minutes in a boiling water bath. Makes about 5 half pints.

hope these help. enjoy.

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