Preserving garden pears

Grouchy

Got plenty of pears from garden and want to make the best of them buy bottling them in light syrup or something like that. Don't want to splash lots of money on kilner jars but have been saving plenty of old jam jars (Bonne Maman type) which are in good condition and want to use those. Can I do that safely? Anyone got some good recipies or point me to some -most of the ones I've found use kilner jars.

Thanks in advance.
G

thriftwizard

Grouchy, have you considered pickling them? I'm no great fan of pears, but faced with a glut a couple of years ago I pickled several jars worth & they were utterly delicious. I think I more or less followed a Delia Online recipe although it wanted small, intact pears & mine were huge; I quartered them. That way you can use normal jars as the spices, vinegar & sugar are doing the preserving, rather than a vacuum.

Grouchy

Thanks for that idea. As this is a veggie househole I'm wondering what they would go with or how you would eat them as all the suggestions appear to be, goes well with meat. I may do some that way anyway as they sound interesting.

Perhaps I'll also have a go and pear jam or similar which seems to be one way of using them up nicely as I really don't want them to go to waste.

Thanks again.

lostinrates

Grouchy wrote: »

Thanks for that idea. As this is a veggie househole I'm wondering what they would go with or how you would eat them as all the suggestions appear to be, goes well with meat. I may do some that way anyway as they sound interesting.

Perhaps I'll also have a go and pear jam or similar which seems to be one way of using them up nicely as I really don't want them to go to waste.

Thanks again.

Would probably be lovely with some cheeses....especially hard goats or maybe some firmer blue cheeses, pear pickle. . Great for sandwiches.

Also, I'd consider freezing them peeled and wedged for dessert baking. I do this with apples, it would be worth trying with underripe pears. What variety are your pears? Might they store well or keep on the tree some weeks still?

-taff

I'd also consider bottling in brandy or alcohol of some sort. i did some plums after a glut this year, can't wait to try them....
In italy they makea thing called mostarda, it's fruit thats been cooked in a mustard sauce then bottled in syrup, to go with cold meats etc, it's really really nice if you can find a recipe.

lostinrates

-taff wrote: »

I'd also consider bottling in brandy or alcohol of some sort. i did some plums after a glut this year, can't wait to try them....
In italy they makea thing called mostarda, it's fruit thats been cooked in a mustard sauce then bottled in syrup, to go with cold meats etc, it's really really nice if you can find a recipe.

Oh no, mostarda is the work of the devil IMO. :eek: its stunning to look at but.....:eek:....

Of course, tastes vary

meg72

Years ago I used to make something called pear conserve which was lovely with icecream, also pickled pears go very well with cheese and hard boiled eggs.

aliby21

I just made a load of pear and ginger jelly. used a recipe from the stones ginger wine website as I had a bottle of ginger wine that needed using up, recipe was for 'ginger marmalade' and used apples, but it worked fine with my pears. I've made it fairly runny so I can have it on toast or use as a topping for ice cream etc

Grouchy

Thanks for the useful replies, will be trying out a few suggestions.
G

Gigervamp

I bet pear vodka would be nice.