{"id":69987,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pear-preserves\/"},"modified":"2024-10-06T23:02:42","modified_gmt":"2024-10-07T04:02:42","slug":"pear-preserves","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pear-preserves\/","title":{"rendered":"Pear Preserves"},"content":{"rendered":"

When the mystery pear tree in the backyard is loaded with fruit, and once we’ve eaten our fill of apple-pear puff pancakes<\/a> and hazelnut pear cake<\/a> and pear and gorgonzola salad<\/a>, it’s time to make pear preserves. Think of preserves as sort of a general category in canning, as the term means fruit preserved in sugar. But whereas jam often calls for fruit finely chopped, and making jelly requires straining the fruit solids out entirely, preserves go the other direction, calling for large pieces of fruit. Yes, you still need to peel the pears, but the resulting preserves have a glossy texture suspending melting pieces of pear. It’s lovely dolloped onto pancakes, or swirled into plain yogurt, and it’s a lovely sweet addition to a ham or turkey sandwich.<\/p>\n

This simple recipe for pear preserves is a good introduction to boiling water canning for beginners<\/a>. There’s no pectin in it, so you’re really just slow-cooking the mixture until it thickens to your liking. If you’d prefer not to use a boiling water canner, you can pack the finished preserves into clean jars and store them in the fridge for quick usage, or in freezer containers for longer storage.<\/p>\n

Ingredients for Pear Preserves<\/h2>\n