This is Grandma's recipe for pear preserves. She grew up in rural NC and always made these for the family. I hope you enjoy these as much as we have!
Ingredients
- peeled, cored, and sliced pears: 6 cups
- water: 1 cup
- lemon juice: 1 Tbsp
- powdered fruit pectin: 1 pack (2 ounce pack)
- white sugar: 8 cups
- brown sugar: 0.5 cup
- ground allspice: 2 tsp
- ground nutmeg: 2 tsp
Metric Conversion
Stages of cooking
-
Inspect six 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm, soapy water.
-
Meanwhile, combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in white sugar; boil and stir until sugar is dissolved, about 1 minute. Remove from heat; stir in brown sugar, allspice, and nutmeg.
-
Pack pear preserves into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
-
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
-
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
