Web1. Shrimp and Cauliflower Grits. Firstly, and most importantly, we have shrimp and grits! I will never forget the first time I had this dish. This recipe uses …
Preview
See Also: Share RecipesShow details
Add the sliced lemons and put the lid on top of the pear mixture. Let the pears sit overnight (at room temperature) about 12 hours. The sugar will pull the juice from the pears and in the morning you will have pear slices in syrup, ready to cook into preserves.
Let the pears sit overnight (at room temperature) about 12 hours. After 12 hours the sugar will melt and the pears and lemon slices will be floating in sweet syrup. Bring the mixture to a boil (do not remove the lemon slices), reduce heat to a medium simmer and let the pear mixture cook (uncovered) until the pears are very tender and translucent.
Don't reduce the sugar quantity because the sugar helps in preserving the jam and besides you will only eat a teaspoon of jam at a time with bread or in yogurts. Nonetheless, if you prepare a small batch of pear preserves and you intend to eat it soon, you can reduce the sugar in the recipe.
Pear preserves made easy as pie by using your slow cooker! Heavenly, low-sugar, and delicious. Plain and simple! Using a slow cooker liner if you’ve got one, add all the ingredients to a 6-quart slow cooker. Stir to incorporate. Turn the slow cooker on high and place the lid on halfway. Forget about the preserves for 8-10 hours.