Wednesday, October 27, 2010
Recipe: Pear Preserves
On Sunday, our friends Karen and Moshe dropped off a giant bag of pears from their tree. Since they live 4 blocks away, this makes for some very local ingredients! The pears are giant and crisp Bartlett's, and there were so many, I wasn't quite sure what to do with all of them. So on the Seasonally Seattle Facebook fan page, I asked for everyone's favorite pear recipe.
My Aunt Anne responded immediately about making a pear preserve, using pears instead of berries in the Pectin box recipe. So today I got to work, and make my first ever "Freezer Jam". Freezer Jam is a great option for those of us without canning gear or little to no experience. It's fast, it's easy, and it keeps for a year in your freezer, or three weeks in your refrigerator.
Here's what you need:
2 1/2 cups chopped pears
5 1/2 cups (exactly - no substitutions, otherwise it will not set properly) sugar (I used Organic Cane Sugar)
2 Tbs Lemon Juice
1 Small box of Pectin
3/4 cup of water
1 > Chop pears in a food processor, or by hand, to a point that you have 2 1/2 cups of pulp and chunks
2 > Put pear mixture into a bowl, add lemon juice, stir completely, let sit for 10 minutes
3 > Meanwhile, combine pectin and water in a small sauce pan, stir, bring to a boil, stirring constantly
4 > Boil for 1 minute, remove from heat
5 > Add to pear mixture, stir for 3 minutes until the sugar crystals have disappeared
6 > Pour into plastic containers. Let sit on the counter for 24 hours, then put into your freezer or fridge. Let it thaw in your fridge if you choose to freeze.