WEBCombine 1½ cups sugar and water over medium-high heat and cook rapidly for 2 minutes. Add the pears and boil them gently for 15 minutes. Next, add the remaining sugar and …
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WEBDirections. In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable …
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WEBIn a large, heavy-bottomed saucepan, combine the chopped pears, sugar, lemon juice, and spices (if using). Let the mixture sit for about 30 minutes to allow the sugar to draw out …
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WEBCombine pears with sugar in a stainless steel pot, cover and let them rest/macerate over night. The juice will pull from the pears and in the morning you will have pear slices in …
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WEBPeel 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, …
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WEBLet sit, covered, 8 hours or overnight in the refrigerator. Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce …
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WEBImmerse 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. …
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WEBInstructions. Combine pears, water, lemon juice, and brown sugar in the slow cooker. Set to high for 4 hours. When 4 hours has passed, blend the pear mixture with an immersion …
WEBAbout us. 5 to 6 pounds Bartlett pears. 1 teaspoon lemon juice or 1/2 teaspoon citric acid. 2 cups sugar. 2 quarts water. 2 whole star anise pods. 4 cardamom pods. 1 stick …
WEBStir in pears and lemon slices; bring mixture to a rapid boil. Boil rapidly until pears are transparent (about 45 minutes), stirring occasionally. Pour pear mixture into a shallow …
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WEBPlace the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be …
WEBReduce the heat to low and let it simmer for about 1 hour, or until the pears are soft and translucent. As it cooks, skim off any foam that forms on the surface. Once cooked, ladle …
WEBMake sure to stir often to prevent the preserves from sticking to the bottom of the pan. During the last 15-20 minutes of cooking, warm clean jars and lids in the oven at 225 …
WEBWash lids in warm soapy water and set bands aside. Combine pears, lime zest and juice, sugar and ginger in a large stainless-steel saucepan. Bring to a boil over medium heat, …
WEBTransfer to jars. 5. 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 …
WEBWhen you drag your finger through the mixture, it should wrinkle. This will take about 1 1/2 to 2 hours. Prepare the work area, canner, jars, and lids. Fill the hot jars with the hot …
WEBStir together just enough to combine all ingredients. While stirring gently, bring to a boil over medium-high heat just until sugar is dissolved, which should only take a few minutes. …