Lori's Lipsmacking Goodness Pineapple Preserves

Pear Preserves Recipe Cook.me Recipes

For frozen pineapple: Thaw and blend until crushed. STEP 2: In a small saucepan over medium heat, combine pineapple, sugar, and pineapple juice from the can or from blending. Bring to a full rolling boil. STEP 3: Reduce to medium low heat and cook for 30-40 minutes until it reaches a jelly-like consistency.

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A basic full recipe for pineapple jam without pectin starts with 3 cups of prepared (crushed) pineapple from one medium fresh fruit (or from three 8 oz cans). Place the pineapple in a jam pot and add in 1 1/2 to 2 cups of sugar. More sugar will yield more jam, and as you might imagine, is sweeter. If you use 2 cups of sugar, the yield is right.

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Place diced fruit in a Dutch oven. Cover with sugar, cinnamon, cardamom, ginger, nutmeg, and cloves. Add lemon juice, zest, and vanilla. Simmer over medium heat, stirring occasionally, until it comes to a boil. Step 2| Sterilize Jars. Meanwhile, prepare 5 8-ounce jars by sterilizing them in a boiling water bath.

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Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in white sugar; boil and stir until sugar is dissolved, about 1 minute. Remove from heat; stir in brown sugar, allspice, and nutmeg. Pack pear preserves into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the.

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Instructions. Wash, peel, core and slice pears, I used my apple peeler. Add 2 quarts of sliced pears to a large stainless steel pot and add 1 1/2 cups of sugar. Keep adding the pears in 2 quart quantities along with 1 1/2 cups sugar (1 1/2 cup sugar to each 2 quarts of pears) until all of the slices pears have been added.

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Hi Michelle. Sometimes I will put ground cloves in my pear preserves just to have a little something different every now and then. Doesn't take much, just enough to give a little "spice!" But if you want to make the cake you can use just regular pear preserves and add about 1/4 to 1/2 teaspoon (to taste) ground cloves to your batter.

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PINEAPPLE - PEAR PRESERVES. 8 c. chopped pears. 1 orange, juice and grated peel plus 1 tsp. dry peel. 2 c. crushed pineapple. 9 c. sugar. 1 (3 oz.) bottle maraschino cherries. Peel, core, and chop pears; mix with pineapple and sugar. Add orange juice and peel; let stand overnight. Next morning, cook slowly until nearly thick, about 2 1/2 hours.

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Directions. In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil.

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Directions. Stir together pears and sugar in a large bowl until all pears are coated in sugar. Let sit, covered, 8 hours or overnight in the refrigerator. Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce heat to medium-low and cook, covered, until thick, dark, and syrupy.

Pear Pineapple Preserves! Recipe Just A Pinch Recipes

Peel, core, and quarter your pears. Slice the quarters into slivers. Place slivers in bowl, pour sugar over, stir, cover, and let sit overnight in the frig (use 1 1/2 cups sugar for every 2 quarts of pears-you can use more or less sugar to taste). After sitting over night-cook pears slowly on medium heat until the juice has thickened.

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directions. Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level). Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.

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4 cups granulated sugar. 1/3 cup fresh lemon juice. 1/2 vanilla bean. In a food processor, chop the pineapple coarsely. Strain the juices into a large, nonreactive, saucepan. Reserve the pineapple pieces and pulp. Add the pears to the pineapple juices in the pan. Bring to a boil over medium heat, stirring often.

Lori's Lipsmacking Goodness Pineapple Preserves

Combine pears with sugar in a stainless steel pot, cover and let them rest/macerate over night. The juice will pull from the pears and in the morning you will have pear slices in syrup, ready to cook. Just before cooking thinly slice lemons (peel and all). Add 1/2 lemon, thinly sliced, per 6 cups of pears.

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Instructions. Sterilize your jars in hot waters for 10 mins to prevent bacteria grows inside. Place diced pears, pineapple, lemon rind and water in a deep saucepan and bring to a low boil. Simmer for 40 to 45 minutes uncovered to evaporate the liquid until half of its portion. Add sugar and cook without boiling the mixture until sugar is dissolved.

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5. Skim foam from top. Ladle into hot jars and fill 1/8 inch from the top. Make sure to use a wet paper towel to clean rim of jar of any preserve on rim. 6. Carefully place lids and tighten rings. Process in a water boiling canner or steam canner for 5 minutes for 1/2 Pints and 10 minutes for Pints. 7.

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4 1/2 cups of sugar. Prepare and sterilize jars and jar rings. Keep jars warm in boiling hot water or on the Heated dry setting of your dishwasher until ready to use. Mash pears and add pineapple. Pour fruit into a 6 or 8 quart saucepan. Gradually stir in pectin.