Pear and Honey Preserves
"BOOKMARKS Putting Up Fruit: Recipes for canning, drying and freezing" by Michael Hastings. Recipe from "Put 'em Up! Fruit" by Sherri Brooks Vinton. Winston-Salem Journal: Wednesday, August 28, 2013. Note: Pomona's Universal Pectin is formulated differently from regular pectin; it uses calcium powder (instead of sugar) to help the fruit set. It is sold at Whole Foods and Williams-Sonoma. People unfamiliar with water-bath canning should consult The National Center for Home Preservation.
Rest : 5 Minutes
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- 1 cup(s) sugar
- 2 teaspoon(s) Pomona's Universal Pectin
- 2 cup(s) water
- 1/4 cup(s) bottled lemon juice
- 3 pound(s) pears
- 1/2 cup(s) honey
- 2 teaspoon(s) calcium water (from the Pomona's Universal Pectin kit)
- 1. Combine the sugar and pectin in a small bowl and set aside.
- 2. Combine the water and lemon juice in a large, nonreactive pot. Peel and core the pears. Chop the fruit, adding it to the lemon water as you go to prevent browning.
- 3. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the pears begin to break down, about 15 minutes, stirring occasionally to prevent the pears from sticking. Crush the fruit with a potato masher, leaving pea-size bits of fruit whole.
- 4. Add the honey and calcium water and stir to combine. Slowly add the pectin mixture, stirring constantly to avoid clumping. Bring to a boil, reduce the heat and simmer 1 to 2 minutes, continuing to stir constantly until the sugar is completely dissolved.
- 5. Remove from the heat. Allow the preserves to rest for 5 minutes, giving the mixture and occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.
- 6. If planning to just refrigerate, cool, cover and place in the refrigerator. Preserves will keep refrigerated up to three weeks. To can, set up a water-bath canner with a rack in the bottom, and clean four 1/2-pint jars. Ladle the preserves into the clean, hot jars, leaving 1/4-inch headspace between the top of the preserves and the lid. Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean. Center lids on the jars and screw on jar bands until they are just finger-tight. (Do not over-tighten.) Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, the store in a cool, dark place for up to one year.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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