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Pear RelishJams and Jellies
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Submitted by MawMaw for her friend Millie
on Sunday, July 22, 2007
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| Makes: | 8 pints servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 30 minutes |
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From the Hammomd*Star - Several varieties of pears grow well in Louisiana. The harder varieties, such as the Kieffer and Pineapple, or sand pear, are excellent for making preserves, pickles, relishes, marmalade, mincemeat, chutney and for drying. When properly ripened, these pears also become soft and sweet and can be eaten fresh and used for pies and cakes. The large Orient, the LaConte with the reddish color, the Baldwin and similar varieties are dual purpose pears. They are soft, fine-grained, sweet and juicy when ripe. They are good for eating fresh and for canning, preserving and freezing. |
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| Ingredients |
| 4 quarts firm ripe pears peeled an quartered |
1 dried hot pepper or 1/4 t cayenne |
| 4 sweet green peppers seeded and cored |
1 pint dill pickes (store or homemade) |
| 1 quart chopped onions |
2 cups or 3 cups sugar to taste |
| 1 1/2 tbsp flour |
1 tsp tumeric |
| 2 tbsp dry mustard |
1 quart white (low acidic) vinegar |
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| | | Directions | Combine pears, green pepper, hot pepper and dill pickles in your food processor, chop using a medium blade. You still want the bulk of the fruit pulp available and not ground fine. Add the sugar and mix well; let stand in the refrigerator overnight. Drain off liquid; cover pulp with cold water and drain again. In a cooking kettle, mix the remaining ingredients and stir until smooth. Bring to a boil; and boil for five (5) minutes. And the pear mixture, bring to a boil again and boil 5 minutes more; continue stirring. Pack in 8 hot strilzed pint jars and seal. Process in a hot water bath for 20 minutes.
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