Franklin County

   September 2009
 

Southern pear preserves 

• 1-1/2 cups sugar

• 2-1/2 cups water

• 6 medium cored, pared, hard, ripe pears,
  cut in halves or quarters (about 2 lbs.)

• 1-1/2 cups sugar

• 1 thinly sliced lemon

Yield: About 5 half-pint jars.

Combine 1-½ cups sugar and water; cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.

Sterilize canning jars. Heat fruit and syrup to boiling. Pack fruit into hot jars, leaving ¼-inch headspace. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot syrup over fruit, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

At 0 to 1,000 feet in altitude, process pints or half-pints for 5 minutes in a boiling water canner. At 1,000 to 6,000 feet in altitude, process pints and half-pints for 10 minutes in a boiling water canner.

Note: Small pears may be preserved whole with stem intact; peel pears and wash stem well. For best flavor, Kiefer pear preserves should be stored in a cool, dry place from 3 to 5 weeks after processing before using. A piece of preserved ginger may be added to each jar. 

Source:  "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08