FIG or PEAR PRESERVES...The Old Fashioned Way
|Categories:||Other Breakfast, Fruit Appetizers, Other Appetizers, Other Snacks|
|Keywords:||canning, fig, preserves, pear|
|figs or pears|
|3 or 4 Tbsp||lemon juice|
Pinched by hellchell1, and 248 more.
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DirectionsPreparing the fruit:
*For Figs...wash and slice. Small figs cut in half. Large figs cut into fourths.
*For Pears...peel and slice.
*Get out a large pot you plan on cooking them in.
*Get out a medium size bowl for measuring.Measuring:
Use the same bowl to measure fruit and sugar.
Put into large pot three (3) parts fruit to one (1) part sugar. Be sure to use the pot you're going to be cooking them in. Cover with lid and let stand overnight (not regrigerated) or for 10 to 12 hours to allow the sugar to melt.Getting started:
Remove lid and stir. Add 3 or 4 tablespoons of lemon juice and stir again. This just makes them a beautiful golden color.Cooking:
Cook on medium-high without the lid. You want a steady rolling boil, stirring occasionally to prevent sticking to bottom of pot. Boil for 1 1/2 hours to 4 hours, depending on amount of fruit you have. A smaller amount won't take as long so use your own judgement.Jar them:
Laddle them into clean jars and seal tightly. If you want you can turn the jars upside down for 15 minutes then right side up but it's really not necessary. A lot of older people used to do this. You should hear them "pop" within 30 to 40 minutes. If you have one that doesn't seal, just put it in the fridge.Tips:
I start checking them after they have cooked for about an hour and a half or so. I put a small amount into a cup and let it get cool to see how runny it is. I keep doing this so I'll know when they're the consistency I want. In the meantime, I put my jars, lids and rings into the dishwasher on the rinse cycle. This way they are sterile. Be sure they are absolutely dry before filling. Also, I always carefully remove the rings before storing. You can reuse the rings but not the lids. Good luck.