Lizs pear preserves
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pears | ||
| 5 | pounds | Sugar |
Directions
At 1810 West Inn, what is billed as a continental breakfast can include individual quiches, small pastry-wrapped sausages, and biscuits with homemade preserves. The most colorful way of presenting this recipe is to use innkeeper Virginia Whites language. She advises that the preserves will be firmer if the pears are not too ripe.
A 5-gallon bucket filled with pears from our backyard pear trees 5 pounds of sugar. Peel, core, and slice the pears. Place in a large heavy pot with the sugar. Let sit overnight. The next day, cook the mixture in the same pot over very low heat, stirring frequently, for at least 6 hours. While hot, pack into hot sterile jars and seal.
Makes 8 - 10 pints.JM.
This recipe is shared with us by 1810 West Inn and has appeared in the Country Inns and Back Roads Cookbook.
1810 West Inn Thomson, Georgia
Related recipes
- Apricot or peach preserves
- Apricot preserves
- Cherry preserves
- Cherry, orange and peach preserves
- Cherry-berry preserves
- Double-berry preserves
- Fall pear pie
- Honeyed peach preserves
- Italian plum preserves
- Lazy apricot preserves
- Mixed fruit preserves
- Peach & apricot preserve
- Peach and apricot preserve
- Peach preserves
- Pear conserves
- Pear ginger preserves
- Perfect preserves
- Preserved pears
- Sliced pear butter
- Spiced pear jam