Grandma's Pear Preserves
I give this 5 stars for flavor, but 1 star for poor directions and a set failure, with an average of 3 stars. If there is a next time I make this I will follow the directions given on the pectin product with the following changes to give it this recipe's spicyness and nice touch of brown sugar: 4 cups chopped pears, 2 tbs. fresh lemon juice, 1 package pectin (which happens to be only 1.75 oz.), 4 1/2 cups white sugar, 1/2 cup brown sugar (just substituting 1/2 cup brown sugar for a total of 5 cups sugar), 1 1/4 tsp. allspice and 1 tsp. nutmeg (I can't believe I'm saying this since I adore spices, but there was WAY too much allspice in this recipe). Notice I would not add water, I believe this is why this recipe fails at setting. The recipe on the pectin box does not include water since the pears break down and basically melt anyway. Do step one as listed here, step two would exclude the water and I would simmer uncovered to let any extra liquid evaporate. I would add both sugars and the spices once the pear, lemon juice and pectin mixture comes to a rolling boil. Return to a rolling boil for a minute then can as step 4 states.
I have made numerous jam, preserve, jelly, and canning recipes in general and this one was just poorly written. Try it with the above recommendations and I'm sure it will set and be as it should. It is delicious, but syrupy instead of gelled.
I'm hoping to use what I have to make the pear preserves cake on this site and I would love to try i
31 users found this review helpful
Nov. 21, 2008