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This spread is sweet, fruity and lightly fragranced with orange zest and nutmeg. It's perfect spread on toast, fresh bread or even alongside chicken or pork. It's a great way of making use of pears when in-season.
68 people made this
- 1.8kg medium pears, quartered and cored
- 400g sugar
- 1 teaspoon grated orange zest
- 1/4 teaspoon ground nutmeg
- 4 tablespoons orange juice
MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min
- Place pears into a large pot over medium heat and add just enough water to cover the bottom of the pot and keep them from sticking, about 125ml. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill and measure out 2 litres of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear spread into hot sterile jars, leaving 5mm of headspace. Remove air bubbles by sliding a metal spatula around where the pear spread touches the glass. Wipe jar rims clean and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 2.5cm.
Reviews & ratingsAverage global rating:(82)
Reviews in English (70)
Doesn't look very appetising (it's brown) and quite runny. Made use of a bag of pears though. Different.-23 Nov 2012
This is a long one…The recipe makes a good pear butter but needs some tweaking. 1) I used 6-1/2 lbs. of fairly large pears and came up with exactly 2 qts. of pulp. 2) The cook time is way off--to get it thick enough to consider butter and give it a nice color it has to be cooked for at least 2-3/4 hours. 3) The orange flavor is a bit much. Next time I’ll cut the juice down a bit(not the zest as it looks pretty in the jar). I’ll also put it in the crockpot on low overnight (8 or more hours) next time so I don’t have to hover over the stove stirring for hours on end. A note about checking for doneness: Don’t go by the cooking time, drop a little on a plate and if watery liquid seeps out around the edges it needs to cook longer. Oh, and I got 7 half-pint jars (3-1/2 pints instead of the 2 pints stated).-25 Oct 2004
EASY RECIPE!!! I cooked mine in the crock pot just add everything in the crockpot and cook till tender. Then blend and process in hot water bath for 10 minutes ENJOY-04 Jun 2008
15 Perfect Pear Desserts That'll Make It Your New Favorite Fruit
Step outside the apple box&mdashpears make the perfect addition to pies, tarts, and crisps. And best of all, there are tons of varieties to try out with that are in season at various times throughout the year. Scroll through for all the pear dessert recipes you'll needfrom cinnamon baked pears to pies, cakes, cookies, and more.
These healthy individual baked pears will satisfy all your sweet cravings.
Apples, it was nice meeting you, but pie crust-covered pears are where it's at.
If you've never added peanut butter to your fruit crisps, get ready for your mind to be totally blown.
Mouthwatering Pear Preserves
As for quantities, it doesn’t matter how many pears you have for this recipe, just add 2 cups of sugar for every 2 quarts of pears (approx. 14 small/med. pears). Though in my opinion, if you don’t have at least 6 quarts of pears, it’s probably not worth the trouble to can them, you won’t get more than three pints of preserves.
*I processed 6 quarts of pears and ended up with 3 pints of preserves, and 3 pints of the glaze.How much glaze you get depends on the thickness you allow the syrup to be reduced to.
First thing you do, as always, is wash the fruit. As always when you are preserving fruit, make sure you separate out any bruised, overripe, or underripe fruits. The quality of your canned goods is only as good as the quality of the ingredients you use to prepare them.
Pears will generally keep for about three to five months in cool storage. The best pears for storing, in general, including Bosch, Anjou, and Winter Nelis, but remember that this rule of thumb only applies to healthy, unblemished fruit. The firmer the pear is, the better it will hold up.
Peel the pears using a potato peeler, then cut them in half and use a melon scooper or knife to remove the stem, the tough middle and the seeds.
Cut off any bad places (bruises, etc). Then slice the pears pretty thinly. The thinner you can slice your pears, the better, because this will help them cook more evenly. You can also fit more into a jar, as they are easier to squish together. You want even heat distribution to make sure your preserves cook and store properly.
I used a 2 quart canning jar to measure my pear slices. Every time I filled it up, I emptied its contents into a large stainless steel pot and added 2 cups of sugar.
When all of the pears are prepared and the sugar added, put a lid over the pot and let them sit until the next day, about 12 hours. The sugar will melt, and the pears will be floating in the juices.
Heat the pot over a low setting, and allow the pears to cook in the covered pot until they are extremely tender, and almost translucent. Be prepared to let them simmer for a few hours, stirring occasionally.
When the pears are done, remove them from the liquid and set them in a bowl for later. Continue cooking the syrup over medium heat, until it thickens a bit (reduced by about half of what it was). Return the pears to the syrup mixture and bring them to a gentle boil.
I canned my pears and preserves using a simple recipe with no additional spices. That being said, you can also add ingredients like ginger, cinnamon, or nutmeg to change up the texture and flavors of your spices. If you’re feeling adventurous or simply want a greater variety of options in your canned goods, consider adding a few different types of spice blends to give you plenty of choices to work with as you cook and enjoy your bounty.
Using a slotted spoon, fill hot, clean jars with the pears making sure to pack them tight. Next, pour the syrup over the pears leaving 1/2 in. head space. Use a butter knife or something to slide down the insides of the jars to help release any air bubbles that may be trapped.
Add a clean, sterilized lid secured with a ring, and process pints and quarts for 25 minutes in a water bath canner.
When all of my jars were filled, and in the canner, I noticed some bits of pears left in the large pot I’d simmered them in. Curious as to what they would taste like, I used a spoon to collect a piece to sample.
I desperately began scraped the remaining bits of candied pear from the pot, and melted in pure ecstasy with every bite.
I tried my best to allow them to cool once they were out of the canner, but it wasn’t long before I’d popped a lid off and was delving in. Mmmmm…..
You guys, this is the one. If you get your hands on any pears, forget any other canning recipes you may have in mind. Nothing can compare.
Now, if you’re feeling brave, you can try to just store the whole pear instead of canning it. This is a good option if you just don’t have the time to commit to the canning process right now (I think many of us get inundated with canning to-do lists during this season!). Pears store much better than other types of fruit, like berries, and can be kept in a cold area, as I mentioned, for up to five months.
However, you need to be careful about the temperatures at which you store your pears. Temperatures that are colder than 30 degrees Fahrenheit will damage the pears, but warmer temperatures can cause them to ripen prematurely. If you have a spare refrigerator or walk-in cooler, this is ideal for storing your fruit. However, the problem with refrigerators is that an airtight seal can prevent ethylene gases from escape, causing premature spoilage.
If you don’t want to can or store your pears whole, you can also dehydrate them or even freeze them. These are other good options but again, take up space in the cupboard or freezer.
Think about how you intend to use your pears (or yummy pear preserves!) before making the decision on how you want to store them. There are so many delicious uses for this concoction, I can’t imagine that you wouldn’t want dozens of jars kicking around! But if you’re having trouble finding inspiration, here are a few ideas.
As I have already (clearly) implied, pear preserves taste delicious by themselves. I enjoy a scoop or spoonful of them as an after-dinner treat! They also make a tasty butter when spread on freshly baked bread or toast. If you’re feeling craftier, you can bake an easy pear tart or similar type of pastry to serve to the family. You won’t even feel guilty about sneaking one of these for breakfast!
Finally, many people I know use pear preserves as a glaze for meat. You can use this on just about any cut or variety of meat, but I think the best meat to use pear glaze on is ham. It gives the ham a sweet, tangy flavor to offset its fatty texture, and is absolutely mouthwatering.
What other uses do you have for pear preserves? Share your recipes and suggestions below!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.
Great recipe! I love that the ingredients were so simple and few that you really taste the pears.
I just made this last night. I used freshly grated nutmeg. It turned out wonderful. The flavors with the vanillia and nutmeg with the pears was wonderful. I only used 3/4 cup of brown sugar in a half bushel of pears. I would definitely taste before adding more.
This is really, really good. I doubled the recipe, but only used 4.5 cups brown sugar to make it less sweet. I also used candied ginger and some bourbon in the liquid during the pear softening phase. I used cinnamon, along with the nutmeg, and I added some almond extract and some vanilla balsamic vinegar to it after putting it through the food mill.
I added crystallized ginger as some of the other reviewers suggested, and wished the finished product had a more pronounced ginger flavor. As it is, this recipe is cloyingly sweet. I gave it as gifts, but the leftover 1/2 cup in my fridge will likely stay there until I throw it out. Will continue to look for a good pear butter recipe.
I am just going to comment, not rate, because I used apples. I thought it came out very nicely, although I was expecting and would have liked more of a caramel flavor. I used a stick blender in the pot rather to 'puree'. If I was going to rate, I think I would give it 3 forks - but 4 if I had not been looking forward to a caramel flavor
Mercy! What a fabulous recipe! I combined a couple of previous tips and mashed the pears rather well with a potato masher and added 1/3 c. finely chopped crystalized ginger and then cooked down. I served it over the Cinnamon Oatmeal Pancakes on this site which I had made with diced fresh pears. Very yummie!
Addictive. Made this first time with small hard pears from my sisters yard. I added a little cinnamon too. I couldn't believe it when my boys ate every bit that I made. I am now making some with bartlets to send to my son who is now away at college.
Used a potato masher instead of a food mill as I prefer more of a chunky than a smooth butter. Bartlett were good I will experiment with different types of pears next Fall.
Excellent! I have made it twice already. I add 1/4 cup of chopped crystallized ginger.
This was very easy to make - I used the small sickle pears and did not peel or core , but simply washed the pears and cut into quarters - cooked as directed and processed through the food mill - after adding the remaining ingredients and bringing to a boil stirring until the sugar had dissolved. I then put the pear butter in a pyrex baking dish and into a 350 degree oven. I stirred every 1/2 hour until the pear butter thickened to the right consistency - easier than stirring every 5 minutes and no threat of scorching.
This was fairly easy to make. The only change I would recommend is to up the amount of nutmeg and/or add some cinnamon to add a greater depth of flavor. The pear flavor is concentrated and the nutmeg seemed to almost get overwhelmed.
Steps to make Pear Preserves
Boil pear mixture
In a large stockpot, stir the pears, sugar, water and lemon juice to combine.
Bring to a boil and cook, uncovered, for 1½ -2 hours until mixture thickens and has a spreadable consistency. Remove from heat.
Transfer to jars
Using a ladle, pour the hot mixture into 7 x sterilized ½-pint jars, leaving ¼-inch space from the top of the jar. Remove air bubbles and add more mixture as necessary. Wipe around the jars to clean, center the lids and seal tightly.
Place jars in a canner or water bath, ensuring they are covered completely with water. Bring to a boil and process for 10 minutes. Remove from water.
Allow to cool before serving.
Interested in making more homemade condiments? Then try this Pear Preserves recipe. It’s the best way to get your juices flowing and your cooking skills inspired! Let us know how your preserves turn out and tag #cookmerecipes in your own DIY posts!
Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!
Quince and rosemary jelly
Kylee Newton’s quince and rosemary jelly.
Prep 20 min
Cook 1 hr 30 min
Strain 4-8 hr
Makes 4-5 x 250ml jars
2½kg quince (to make about 1½ litres juice)
800g-1.2kg sugar (depending on how much juice you get from the quinces)
70ml lemon juice
2 large rosemary sprigs
Wash the quinces, then cut into cubes, including the peel and cores. Put into a large pan and add enough cold water to cover completely (you’ll need about three litres). Bring to a boil and cook rapidly for 60 minutes.
Lightly mash the mixture, leave it cool it slightly, then strain through a large hanging muslin or jelly bag set over a bowl for four to eight hours. Do not be tempted to squeeze the bag, because this can cloud your jelly.
Put several small saucers into the freezer to chill. Wash the jars and lids, then sterilise in the oven at 100C (80C fan)/212F/gas very low for at least 20 minutes.
Measure the quince juice into a large heavy-based, wide-rimmed pan, add the lemon juice and bring to a boil. For every litre of liquid, add 800g sugar and stir to dissolve. Strip off the rosemary leaves and add to the pan. Bring to a rapid boil and cook on a high heat for 25-30 minutes. It should almost threaten to boil over and will turn pink and syrupy.
Do the wrinkle test by removing from the heat and taking a saucer from the freezer: put a small drop of jelly on the plate and cool in the fridge for a minute. Check for a hard set by pushing the jam with your finger, giving you a clear wrinkle on the surface if there is no wrinkle, continue to boil and test every two minutes until it’s ready.
Take off the heat, leave to sit for two minutes (until the bubbles have settled), skim off any foam and ladle into the hot sterilised jars, leaving a 2mm gap from the rim.
Clean the rim with a damp cloth and seal immediately. Clean the jars of any sticky residue and, when cool, label and date. Store unopened in a dark place for up to 12 months once opened, refrigerate and eat within five weeks.
I added a vanilla bean, which added nice flavor, but when I added a cinnamon stick it overpowered the other flavors, making it taste like apple pie filling. Still very good, but I'll skip the cinnamon next time to let the fruit flavors come through.
Easy and very delicious. I am about to make my second batch and will can it and add the vanilla bean and cinnamon stick for extra flavor although it is fine just as it is. And don't expect it to thicken while hot but it does nicely when cooled.
I made this because I needed to use some pears that were quickly becomming over-ripe and I also happened to have some pineapple in the refrigerator. I am surprised at how well I like this combination of flavors, I couldn't stop sampling the jam as it cooked so I'll probably make it again. I changed a few things, only used 1/4 of a pineapple to give it more pear flavor, reduced the sugar to 1 1/2 C, added a whole Tahititan vanilla bean, and a stick of cinnamon while simmering and added a teaspoon of rose water after taking it off the heat. Vanilla enhances the flavor of both pineapple and pears, so that addition was a no brainer cinnamon and rose water add just a hint of a little more exotic flavor.
If you really like the taste of canned cocktail fruits, you'll love this jam. If not, I wouldn't make it. Also, it took a very, very long time to simmer down. Overall, too much work for mediocre jam.
I made this today as part of several jams I'm making for Christmas presents. It is very tasty, nice golden color and sets up very well. I processed in sterilized jars. Will definitely make this again.
I am a complete novice and was able to create this delectible treat. I doubled the recipe without a problem. DON'T PANIC: This may be particular to doubling the recipe, but don't expect the jam to become overly thick while simmering. Most of the thickening happened while it was cooling.
I used this recipe along with 1 other jam and 2 marmalades as favours at my wedding. It was a big hit. This recipe is niether pineapple or pear in flavour but a perfect blended. I bought pineapple that had already been peeled and cored to save some time and it worked out perfectly. It was so easy to make. It is a good recipe for a beginner.
This is amazing! So good. I cut back a bit on the sugar though.
I made this and gave for Christmas gifts to friends one year. Put in a fancy jar with a red ribbon, it is a very elegant gift for a friend or hostess.
Easy Cheese Pear Fig Spread Appetizer
It only takes a few minutes to assemble and serve!
Slice the pear, add a few berries (optional).
And, the fig spread and crackers are easy foods to keep on hand, if you get a last minute invite! (Stop off at the store for cheese.)
I like to encourage others to see hospitality in a new way, each and every day. We all get busy, or certain seasons in life stop us from being able to reach out. That is real living, the real life things that get in the way.
But when you can, I say run free with your hospitality!
More on Safe Canning
When learning to can food for storage, fruits, jams and jellies are a good place to start. Canning the acidic fruits requires a couple hours of prep time and a short processing time in the hot water bath canner. The high sugar content in many jam and jelly recipes can be slightly adjusted to taste once you get a feel for making jam and jelly.
Vegetables require the use of a pressure canner in most cases. The lower acid content in most vegetables means that a higher temperature and longer processing time is necessary to kill any potentially dangerous bacteria. Use the canning methods outlined on the USDA website or the Ball Canning Guide for best results.
- 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
- 1 tablespoon fresh lemon juice
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon, divided
- ⅓ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- ⅓ cup regular oats
- ¼ cup coarsely chopped walnuts
Combine pears and lemon juice in a 2-quart baking dish toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon stir with a whisk. Add cornstarch mixture to pear mixture toss well to coat.
Lightly spoon flour into a dry measuring cup level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor pulse 2 times or until combined. Add chilled butter pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack serve warm or at room temperature.