canning pear perserves

[goulash]

need fool proof receipe for pear perserves.....would like to put up 12 jelly
jars (8oz) with each batch.

i have only done this twice and the first time i used 3quarts pears 11/2
quarts sugar and 3/4 water. they didn't set so i boiled them again with the
fruit in the syrup and they set within 15 minutes, but it only made 7
jars(8oz) instead of 11.

the next time i used the ball book directions with the above ingredients and
i boiled the syrup without the fruit for 11/2 hours (the ball book said it
would only take 3 or 4 minutes) and the syrup became carmalized it smelled
scorched.

would prefer to not used suregel and pectin because i have several boxes of
pears ripening and would like to minimize cost.....

also, open for any other pear receipes ..

thanks in advance,

barb

gou...@blomand.net

[ma pickle]

I don't know how foolproof this is nor do I know how many jars it will make
but this is from an old Ball book (1937) with my comments ()

4 lbs pears (whole, halved or quartered, I would peel, quarter and core
myself)
4 cups water
4 cups sugar
2 lemons sliced thin (I would use organic)

Boil 2 cups sugar and 2 cups water together for 15 minutes. Add epars and
sliced lemon and cook 15 minutes. Add remaining sugar and water and cook
until pears are clear and transparent adn syrup is thick. Pack into cleat
hot Ball jars and seal at once. (of course any brand of jar will work. that
also need to be BWB for 5 minutes)

>>>i have only done this twice and the first time i used 3quarts pears 11/2
quarts sugar and 3/4 water. >>

I'm not sure what you mean here.

Ingrid

[Raaswoman]

I made a couple batches of runny jam (pancake syrup) before I got it right. I
used citrus pectin though ( it comes with a calcium powder). You don't need so
much sugar. In fact I used the minimum amount of honey. Just follow directions
in the box. The jam set well and tastes great.

[Ellen Wickberg]

Most commercial pectins are made either from citrus or apples. Commercial
pectins are a "natural "product.
----------
In article <19990919162324...@ng-fs1.aol.com>, raas...@aol.com