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1.2.6. Fruit preserves




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.2.6. Fruit preserves

From: edecker@inforamp.net (Eric Decker) Subject: Pear preserves Wash.
Cut the pears lengthwise in halves or quarters. Remove stems, core.
Peel the sections. Treat pieces against oxidation with a solution of
1 tsp of ascorbic acid per cup of water. Make enough so the
effectiveness of the solution is not exhausted. Make a thin or medium
syrup according to taste.

Syrups: Thin: 4 cups water to 2 cups sugar Medium: 4 cups water to three
cups sugar Heavy: 4 cups water to 4 and 3/4 cups sugar Combine the sugar
and water, bring to a boil, skim off the froth as required. If using a
sweet pear use thin, medium syrup for a less sweet pear. Simmer the fruit
in syrup for 2 minutes. Remove from heat. Remove the pears from the syrup;
put the syrup back on to boil. Fill sterile jars with pears leaving 1/2"
of headroom. Add boiling syrup, leaving 1/2" of headroom. Wipe down the
jar lips with a clean damp cloth. Apply lids and bands finger tight
only. Process in Boiling-Water Bath: Pints for 20 minutes, quarts for 25
minutes. These preserves can be enhanced by the addition of whole cloves,
caraway seed or cardamon seed prior to filling with boiling syrup.

 

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