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Pear Preserves

This recipe for pear preserves is from Eleanor Bradshaw's article on making jams and 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.
Note: Readers will also be interested in Cheryl Hill-Burrier's article on canning and food dehydrating.
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