Fig-Pear Preserves

Figgy Pear Preserves

The fig tree just keeps producing fruit and I just keep trying to come up with new ways to preserve them.  This one is very tasty and different.

4 cups chopped pears, the hard kind

8 cups chopped fresh figs, less ripe is better

1/3 cup lemon juice

6 cups sugar

Combine all ingredients in preserving pot and bring to a boil over med-high heat.  Reduce heat to medium and simmer for 2- 2½ hours until thick and brown.  Stir very often.

Spoon into prepared sterilized jars and seal in boiling water bath for 10 minutes.  Yield: 8 – 8 oz jars.

© Crackerberries 2013

Chile Pepper Pear Preserves

Hot Chile Pepper Pear Preserves

Make this using the crunchy pears that are like apples.

Ingredients:

Pears

Sugar

Hot Chile Peppers

Gran Gala Liqueur

10 cups peeled, cored, coarsely chopped hard pears

1¼ cup water

Bring to boil with cover on, reduce heat and cook 20-30 minutes, stirring often to soften pears.  Drain excess water.

*1 cup roasted hot Chile peppers, de-seeded and cored and finely chopped.

7 cups sugar

Bring to boil; reduce heat and simmer stirring often 1½ - 2 hours to further soften pears.  Return heat to medium-high and cook stirring often 45 minutes longer or until it reaches the **gel stage (220°). 

Remove from heat and stir in ¼ cup Gran Gala Liqueur, continue to stir 2-3 minutes longer to prevent the fruit from floating to the top; spoon into hot sterilized jars and process in boiling water bath 10 minutes. 

Yield 5 pints.

• To roast peppers, preheat oven to 450°.  Spread peppers on cookie sheet; roast 4-5 minutes until skins blister.  Place in zip lock bag to sweat in their skins for 10-15 minutes.  Once this is done it is easy to slide the tip of a spoon or butter knife in and slip out the seeds and white core.  WEAR GLOVES WHEN WORKING WITH HOT PEPPERS.

• The gel stage is reached at 220°.  Another way to test the gel stage is to place a small plate in the freezer.  Towards the end of cooking time, place a spoonful of the hot mixture on the plate, and return it to the freezer for two minutes.  Check to see if the mixture has gelled.

© Crackerberries 2012

Gingered Pear Butter

Gingered Pear Butter

2 3-inch cinnamon sticks

2 tsp whole cloves

12 cups pears (peeled, cored and coarsely chopped)

½ cup lemon juice

¼ cup orange juice (more or less)

9 cups sugar

2 tsp ground ginger

Prepare the preserving jars.  Put cinnamon and cloves in cheese cloth and tie top with string.  Place pears and lemon juice in preserving pot and bring to a boil.  Reduce heat and cover, stirring frequently, for 20 minutes. 

Add sugar, cheese cloth of spices, and ground ginger.  Turn heat up to medium high and stir until the sugar is dissolved.  Once mixture comes to a boil, reduce heat to simmer and cook for 45 minutes or until mixture is thickened. 

Remove from heat and discard spice bag; skim of foam if necessary and stir 2-3 minutes.  Ladle jam into hot sterilized jars and seal according to manufacturers instructions.  Process jars in boiling water bath for 10 minutes.

Yield: 4 ½ pints (72 oz)

© Crackerberries 2012

Brandied Pear Preserves

3½ quarts peeled, cored and chopped pears

2¾ cups water

10 cups sugar

1/3 cup lemon juice

¼ cup Gran Gala Liquor

Combine pears and water and cook on medium high heat, covered for one hour.

Gently mash pears.  Measure 2½ quarts mashed cooked pears.  Add 10 cups sugar and 1/3 cup lemon juice.  Cook 50 minutes until gel stage (220º). 

Remove from heat and stir 5 minutes to prevent fruit from floating.  Stir in stir in ¼ cup Gran Gala triple orange liquor; spoon into hot sterilized jars and process in boiling water bath 20 minutes. 

Yield: 6 pints

© Crackerberries 2011