Pear-Apple Preserves

It’s Fall, my favorite time of year! We don’t get much Fall weather in San Diego; in fact, it’s October 15th, and it’s 98 degrees today! This nasty weather doesn’t keep me from wanting to partake in my favorite Fall activities. One of those activities is making preserves. What says “Fall” more than apples and pears? Yesterday, I made my first batch of pear-apple preserves. All I can say is, “Lord have mercy!” That stuff is amazing!

When I lived in Chicago, we had an enormous pear tree. The squirrels ate most of them. I wish I loved cooking back then. When I think of all those pears I didn’t turn into pies, tarts and jam, I get a little sad. But, let’s not dwell on the past.

I’m starting to realize that preserve making is a breeze! For every pound of fruit, I add a cup of sugar. Add to that some lemon juice, zest, and a few spices, and you’ve got some delicious preserves in the making. The only thing left in question is who you’ll share them with.



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Pear-Apple Preserves
pear-apple preserves
Course Snacks
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
8 oz jar
Ingredients
Course Snacks
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
8 oz jar
Ingredients
pear-apple preserves
Instructions
  1. Place prepared fruit in a dutch oven. Cover with the sugar and spices. Add the lemon juice, zest and vanilla.
    pear and apple jam
  2. Cook over low heat, uncovered, until the sugar begins to dissolve. Stir and allow to come to boil over medium heat.
    pear apple preserves
  3. Meanwhile, prepare the jars by sterilizing them in boiling water.
    canning
  4. When the fruit mixture comes to a boil, set timer for 30 minutes.
    per preserves
  5. As the preserves cooks down, you may need to mash some of the fruit into smaller pieces. I used a pastry cutter to do this. Next time I will chop the fruit a little smaller so that I can skip this step.
  6. Continue to stir occasionally to keep the mixture from burning and if it's losing liquid too quickly, you may need to lower the heat.
    pear-apple preserves
  7. When the time is up, the fruit should be translucent, and the syrup should be pretty thick. If the preserves is still too watery, it may need to be cooked a little longer.
    preserves
  8. Pour into sterilized jars, using the proper canning tools (funnel, tongs, etc.) Once the lids are screwed on tightly, Place the jars back into the boiling water and process for ten additional minutes.
  9. Go spread some joy, or save the jam to give out to friends during the holidays!
    pear-apple preserves
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