Pears, Pears and More Pears

We're overrun with pears from the one pear tree in our backyard.
The deer have managed to consume all the pears they could reach, any that were on the ground; and we still have more pears than we know what to do with. Unfortunately the type of fruit our tree produces isn't very tasty unless you cook it.

I did make pear preserves a few years ago but I don't think I saved that recipe. I've searched my recipe files twice and can't find it.
Since we've been sharing recipes this week I thought I'd appeal (no pun intended) to my bloggy friends for a tried and true delicious recipe.

Frankly, I don't want to give up an entire day in the kitchen making jelly/preserves unless it's going to be delicious!

Can any of my culinary friends help this girl out?


Anonymous Anonymous said...

Did you ever think about making pear sauce? Just like applesauce but even more yummy.

Blogger Joyful said...

As I'm sure you could guess, I'm no help to you my friend. I even tried to find a friend who might have a delicious idea, but I came up empty. Hope someone else is able to give you some ideas.

Hope you've had a good day,
Love & prayers,

Blogger Digging for Pearls said...

Sorry, no recipes from me, but just wanted to stop by and say hi.


Can I ever relate to having an ABUNDANCE of pears! Whew! Our two trees have been loaded down too! We have canned 42 quarts of pear halves, 13 pints of pear relish, and 13 jars of pear preserves. I would love to share my recipe for pear preserves and pear relish with you. It may be too late for this year because I just today am reading this post.

Pear Preserves
10 cups pears sliced into small pieces (measure AFTER slicing)
4 cups granulated sugar

Put sliced pears in a heavy Dutch oven or other metal pan. Pour sugar on top of pears. Cover & let set out overnight. In the morning cook and stir mixture over medium or low just needs to be hot enough to have a constant little bubbling but not hot enough to scorch.....for 2 hours or more. It is done when the pears are transparent and the juice is thick. Pour into three clean, sterilized pint jars or six 1/2 pint jelly jars. Put the two piece canning lids on and process in boiling water bath for 5 minutes.

Here is a recipe I love too. It's great over peas or pinto beans!

Pear Relish
2 cups sugar
1 tablespoon salt
12 large pears
4 bell peppers
3 large onions
1 pint white vinegar
1/3 cup yellow mustard
1 tablespoon turmeric
4 hot green peppers
Put all the veggies in blender....a little at a time.....until everything is ground up. Then put in a large cooking pot and add the vinegar. Cook for 15 minutes. Drain off excess liquid. Put in jars and seal. Heat in boiling water bath for 5 minutes.

God bless,

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