Pear and Black Pepper Preserves Recipe on Food52 (2024)

FAQs

Which pear makes the best preserves? ›

If there isn't enough pectin in the fruit itself and you don't add extra pectin, the result is runny jelly or jam. Additionally, if the fruit is overripe, its pectin levels are lower. Added pectin comes in a couple of forms.

Preserves can be stored in the refrigerator for up to three months. Jars do not have to be fully sealed for refrigeration. The shelf-stable method of preserving pears and similar foods makes storage easy. If properly sealed, pear preserves can be stored in a cool, dark place for up to one year.

Jam: A pear jam is made using crushed or mashed pears. Preserves: Pear preserves are used made using chunks of pear.

Pears should be fully ripe for drying, but not soft or mushy. Typically the best varieties for drying are Bartlett or other summer varieties—but others may be used. Peel and core the pears and slice into desired thickness—remember the thicker the slice, the longer the drying time.

Comice pears are perhaps the best pears for eating raw. They have a great fruity aroma and flavor, as well as a slightly finer, less grainy texture than other pear varieties. They are almost a cross between a Bosc pear and an Asian pear. Comice pears are slightly more rounded and apple-shaped than other pears.

If you aren't using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

How do you thicken pear preserves? ›

Cook the pears until they start to take on an amber color. Remove pears from the heat and if the syrup has not thickened as desired, add a 2 - 3 tablespoons of powder pectin, stir and return to heat to thicken a bit.

If planning to use pears in a sweetened jam, jelly, fruit butter, or sauce, try freezing using the juice or water method, but choose unsweetened juice. Place pears on a cookie sheet in a single layer. Flash freeze for 30-60 minutes. Transfer the frozen pears to freezer bags and freeze.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

Pressure-canning would take away their crisp texture and fresh flavor, but pickling them preserves both. The vinegar-based brine provides the acidity necessary to keep them safe. Similarly, berries and fruit can make tasty, long-lasting jams and jellies even if they're poorly suited to regular canning.

Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin.

Fruits and Berries

Large fruits such as apples, pears, peaches, plums and nectarines all can well. So do sturdy berries, such as strawberries and blueberries. Bosc pears tend to can better than delicate little Seckels, and fragile raspberries and blackberries are better reserved for jam or jelly.

With so many varieties available on the market, it can be tough to choose which pears work best for baking. We recommend using Bartlett, Bosc, and Anjou pears. These varieties have the highest volume and are widely available in grocery stores year-round.

Fruit: If you're jam making for the first time, it's best to start with high pectin types of fruit like citrus, apples, cranberries, currants, plums, and quince. These fruits will naturally thicken easier when cooked with sugar, which is essential for good results.

There more than a thousand varieties of pears available. Among the most common are the Anjou, Bosc, Comice, Barlett, Concord, Seckel, and Ferrel. Not all pears ripen at the same and some get soft as they ripen like the Comice and Bartlett, while other varieties like Concord and Bosc remain firm.