ISO: ISO Tried and true pear jam/preserves. Spicy or not, either way. I have a lot of seckel pears...
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dawn_mo
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Dawn, if you haven't thrown them out by now, you can do what I did...
I chopped up some pears (no skin on any of the fruits), then some apples, nectarines and peaches. Basically, I was cleaning out my fruit bowl. Put them in a large heavy bottomed kettle. I poured in a little water (apple juice or pear juice might be good), lemon rind, and ground cinnamon or pumpkin pie spice, and simmer until the fruit is soft. I usually make jam without pectin, I like a softer jam. So I measure equal parts sugar to cooked fruit pulp. Then I bring to a hard boil, and boil until the jam sheets from the spoon (I think it is called the spoon test, or something like that). I poured it into half-pint and pint jars and processed for 10 minutes. It turned out wonderful. You can use it for jam or ice cream topping. If you have any questions, just holler.
I chopped up some pears (no skin on any of the fruits), then some apples, nectarines and peaches. Basically, I was cleaning out my fruit bowl. Put them in a large heavy bottomed kettle. I poured in a little water (apple juice or pear juice might be good), lemon rind, and ground cinnamon or pumpkin pie spice, and simmer until the fruit is soft. I usually make jam without pectin, I like a softer jam. So I measure equal parts sugar to cooked fruit pulp. Then I bring to a hard boil, and boil until the jam sheets from the spoon (I think it is called the spoon test, or something like that). I poured it into half-pint and pint jars and processed for 10 minutes. It turned out wonderful. You can use it for jam or ice cream topping. If you have any questions, just holler.
Dawn, I made this, but I had a little trouble with the sheeting (call me pectin-challenged!)
See recipe below. I basically used your recipe, but I didn't add any other fruit (except for some lemon juice).
I cooked and cooked, and took it off the heat after almost 45 minutes. Although it never did "sheet", when it cooled, it had jelled and was exactly the right consistency.
Also made some crabapple jelly much the same way (did some marathon cooking over the weekend), and it came out very good also. I never process mine, jut make small amounts and keep them in the refrigerator. They disappear quickly enough.
DH and dd walked in while I was making the crabapple jelly. DH thought I was dying some lace PINK, and dd thought I was making candy apples. It DID smell great for the entire afternoon!
Thanks for the tips.
See recipe below. I basically used your recipe, but I didn't add any other fruit (except for some lemon juice).
I cooked and cooked, and took it off the heat after almost 45 minutes. Although it never did "sheet", when it cooled, it had jelled and was exactly the right consistency.
Also made some crabapple jelly much the same way (did some marathon cooking over the weekend), and it came out very good also. I never process mine, jut make small amounts and keep them in the refrigerator. They disappear quickly enough.
DH and dd walked in while I was making the crabapple jelly. DH thought I was dying some lace PINK, and dd thought I was making candy apples. It DID smell great for the entire afternoon!
Thanks for the tips.