Tuesday, September 26, 2006
Pears! Pears! Pears!
Posted in Kitchen
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Monday - September 25, 2006
After a full day at work, I tossed a pizza in the oven, spooned out some chocolate chip cookie dough on a cookie sheet to be baked & tackled the basket of pears.
After about 60 minutes of peeling & coring, i had enough for 6 quarts (and 1 pint) of pears in very light syrup. I make my very light syrup by using 6 cups of water and 1-1/2 cups sugar.
Tonight I plan on preparing the pears for making Vanilla Pear Jelly tomorrow:
Vanilla Pear Jelly
8 large, ripe Anjou pears, stemmed and blossom ends removed, then quartered with peel left on
2 tablespoons vanilla extract
3 1/2 cups cane sugar
1 (1.75 ounce) box powdered pectin
Wash fruit. Adjust enough water to barely cover pears in a large saucepan or kettle. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain juice through a double layer of cheesecloth or a jelly bag. Do not try to hurry this by squeezing the fruit or the juice will become cloudy. The peel helps give the juice a pale yellow color.
Heat 3 1/2 cups of the pear juice (if you don't have enough juice, you can add as much as 1/2 cup water), add the vanilla and the pectin. Bring to a boil and add the sugar. Boil until the sugar is dissolved and the boiling mixture cannot be stirred down (about 10 - 20 minutes) You'll begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point. Turn down the heat, skim off the foam, and bring to a boil for another five minutes. Using you "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of the spoon.
Pour into sterilized jars and add lids. Water bath process for 10 minutes. Store in a cool, dry place.
Makes 6 to 7 (8 ounce) jars.
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Comments
Tuesday, September 26, 2006 - Untitled Comment
 Posted by southernbelle
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MMmmm...sounds yummy! You must have some pear trees. You've got a busy night cut out for you. Good idea putting the pizza in the oven! : )
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