Gingered Pear Preserves Recipe | Wholefully (2024)

FAQs

Which pear makes the best preserves? ›

Preserves can be stored in the refrigerator for up to three months. Jars do not have to be fully sealed for refrigeration. The shelf-stable method of preserving pears and similar foods makes storage easy. If properly sealed, pear preserves can be stored in a cool, dark place for up to one year.

Pears can be preserved by canning, freezing, or drying. They also star in specialty jams, butters, relishes and chutneys! The natural sweetness of dried pears makes them a tasty high energy snack. Although canning is preferred, full-flavored pears that are crisp and firm can be frozen.

In order for a jam to set, you need enough pectin and acid. If either are missing, the jam or jelly won't set. You can test for both pectin and acid levels.

Pears should be fully ripe for drying, but not soft or mushy. Typically the best varieties for drying are Bartlett or other summer varieties—but others may be used. Peel and core the pears and slice into desired thickness—remember the thicker the slice, the longer the drying time.

Jam: A pear jam is made using crushed or mashed pears. Preserves: Pear preserves are used made using chunks of pear.

If planning to use pears in a sweetened jam, jelly, fruit butter, or sauce, try freezing using the juice or water method, but choose unsweetened juice. Place pears on a cookie sheet in a single layer. Flash freeze for 30-60 minutes. Transfer the frozen pears to freezer bags and freeze.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

Also, have sterilized jars with lids and rings at hand. Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.

Why did my pears turn pink when I canned them? ›

When purified procyanidins were treated at 95 °C at three different pH values (2.7, 3.3, and 4.0), procyanidin concentrations decreased after treatment, the more so as the pH was lower, and a pinkish color also appeared, attributed to tannin-anthocyanidin pigment. The pink color was bound to cell walls.

Place ripe whole pairs in the refrigerator for up to 12 days. To freeze pears, cut them into halves, quarters, or slices and soak them in 1 quart of water and 3 tbsp (44 mL) of lemon juice for 3 to 5 minutes. Seal the pears in bags or containers and put them in the freezer for up to 10 to 12 months.

Many varieties of pears are grown in Oregon. Bartlett, Bosc and Seckel are good varieties to preserve, however Anjou, Comice, Nelis and Forelle may also be preserved, depending on the end product. It is important to harvest pears at the correct time.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

Pectin Substitute

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

The prolific Bartlett pear is an excellent choice for canning and baking. Learn about pear trees and try a recipe for Bartlett pear preserves.

The variety of pear is important, with the exception of Williams' bon chrétien (known as Bartletts in the U.S.), winter pear varieties are the best for storing, varieties such as Anjou, Bosch, Comice or Winter Nelis.

Bartlett (or Williams) Pear: This is the perfect choice when you want a really, really juicy pear. Both red and green Bartletts are also among the sweetest pears you'll find. Bosc Pear: These pears are wonderfully crisp, with a delicate sweet flavor that resembles the stereotypical pear taste perfectly.

Plums, currants, and quinces are high in both pectin and acid, so they jell willingly. Blueberries have sufficient pectin but are low in acid. They may need the addition of lemon juice. Strawberries are acidic, but lack pectin, so supplemental pectin will help them jell.