27 January 2007

Nectarine Preserves

I'm going to try this in the bread machine (preserves setting - cooL!) with nectarines, orange marmelade and 1/2 the sugar and all the lemon juice... wish me luck.

Recipe: Amber Pear Preserves

Nikki - Atlanta 11-19-2006

This recipe is a true treasure and is over 125 years old. Our family has had it over 40 years and passed it on to all our friends, who have done the same.
You're in for a treat!

Makes 4 half pints

4 cups under-ripe pears (always easy to find)
3 cups sugar
1 1/2 tbsp fresh lemon juice

Peel and chop pears. Cover with sugar and lemon juice: let stand overnight.

Place into a large, heavy pot and simmer approximately 2 hours or until pears have turned an amber color. Go by the color more than by the time. Stir frequently to prevent sticking.

Pour into 4 half pint sterilized jars, and seal. Place into boiling water bath for 10 minutes to ensure a vacuum.

Place onto rack to cool.

1 comment:

  1. Wow ... not bad ... be great as a syrup for pancakes, ice cream, toast (well in my house anyway)