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! However, this nasty weather doesn't keep me from wanting to partake in my favorite Fall activities. Like making this Pear Apple Preserves!
After all, what says Fall more than apples and pears? Pumpkins! Wait, did I just say that?
Back to apples and pears. Yesterday, I made my first batch of Pear-Apple Preserves. All I can say is, "Lord have mercy, this stuff is amazing!"
This preserves not only goes great on buttered toast but it also makes a great dessert topping as well.
Especially on French vanilla ice cream. Sprinkle some nuts on top and you've got yourself a delicious and super-easy dessert!
Easy Preserves Recipes
Making preserve 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, when needed. And just like that, you've got some delicious preserves in the making!
Let's take a look at this super-simple recipe!
Ingredients
- 1.5 lbs. apples peeled and chopped
- 1.5 lbs. pears chopped
- 3 cups white sugar
- 1 medium lemon zested and juiced
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. nutmeg freshly grated
- 1/4 tsp. cloves
Directions
Place diced fruit in a dutch oven. Cover with the sugar and spices. Add the lemon juice, zest, and vanilla.
Cook over low heat, uncovered until the sugar begins to dissolve. Stir and allow to come to boil over medium heat.
Meanwhile, prepare the jars by sterilizing them in boiling water.
When the fruit mixture comes to a boil, set the timer for 30 minutes.
As the preserves cooks down, you may need to mash some of the fruit into smaller pieces.
Continue to stir occasionally to keep the mixture from burning.
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.
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.
Pear-Apple Preserves
When I lived in Chicago, we had an enormous pear tree; the squirrels ate most of them, unfortunately. I wish I loved cooking back then.
When I think of all those pears that I didn't turn into pies, tarts, and jam, I get a little sad.
I'm also really surprised that mom didn't make pear preserves. She was known for her preserves, especially her Plum Preserves, Fig
But, not time to dwell on the past. The present is ticking along, and I have a lot of catching up to do!
By the way, this Preserves would go great as a strudel filling!
Tools Needed to Make Jam
I suppose you can get away with not using specialized tools for making jam. However, if you are going to get into be making jams and preserves on a regular basis, I highly recommend investing in the right tools.
By the right tools, I'm referring to a canning set.
These tools are not only affordable but make the process a lot easier and more enjoyable. So go ahead and treat yourself!
You may be interested in the following recipes:
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Pear-Apple Preserves
Ingredients
- 1.5 lbs. apples peeled and chopped
- 1.5 lbs. pears chopped
- 3 cups white sugar
- 1 medium lemon zested and juiced
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. nutmeg freshly grated
- 1/4 tsp. cloves
Instructions
- Place diced fruit in a dutch oven. Cover with the sugar and spices. Add the lemon juice, zest, and vanilla.
- Cook over low heat, uncovered, until the sugar begins to dissolve. Stir and allow to come to boil over medium heat.
- Meanwhile, prepare the jars by sterilizing them in boiling water.
- When the fruit mixture comes to a boil, set the timer for 30 minutes.
- As the preserves cooks down, you may need to mash some of the fruit into smaller pieces.
- Continue to stir occasionally to keep the mixture from burning.
- 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.
- 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.
Cindi Atkinson says
Looks amazing
HildaSterner says
You did just have a birthday, so.....