Skip to main content

Pear Preserve


Pear preserve: Old fashioned preserved pears are so good topped over ice creams, puddings, or even on hot crispy buttered toast.

We lived in a beautiful hill station named Coorg before we moved into this city. Unlike city, hills are wonderful place if you love fruits and veggies....and the cold weather!! Seasonal fresh fruits were a delight, pear is something which we used to get in abundance there.

Pear is known as "sabarjelly" here in Kerala, and people just peel, slice and consume.....nothing much is done with it....but in the hills, pear is preserved for a year and to be used as toppings. I used to make bottles of this and store; but after moving into the city, I never got a chance to preserve fruits and store; mainly because you do not get it in bulk or it might be expensive. A few days back Homey got some pear from the fruit market....and my son suddenly remembered the preserved ones I used to make and he needed one....and was adamant!! So I took just 750 gms of pear and made it for him...and thought of sharing this here.

My Notes: Sugar syrup should come to one string consistency...it it goes more than 2 string it will become very thick, when cooled down.
You can quarter or cube it (like I did) its just a matter of personal preference.
You can add a bit of spices for that extra zing...spices like cinnamon, cloves etc.


Author: Nisa Homey.
Ingredients: 
Pear: 750 gms.
Sugar: 300 gms.
Lime juice: Juice of half lime.

Method:
The pears we got from the market here, wash and clean them with water.


Peel the skin, slice into half and remove the seeds...you can preserve this quartered but I like cubed!!


Cube them.


Put them into a bowl


Add sugar into it and mix well....leave it for a couple of hours...so that the juice will come out of the fruit.


See the juice has come out and sugar has dissolved.


Transfer all this to pan or pot for cooking it, add the lime juice...I used my kadai or chenachatti. Switch on the fire.


Once it starts boiling, simmer the fire and once the syrup starts to become little thick..


Check for one string consistency...one thread/string consistency is when a single thread is formed and does not break when your forefinger and your thumb are pulled apart gently. Be careful, the sugar syrup will be hot...so just take it in a spoon and cool slightly before doing this.


I allowed it stay on low flame for a few more minutes and when done....it will look a bit brownish and somewhat syrupy.


Bottle it into a clean, sun dried jar....this will keep for some months....and best to make in large quantities...
Top it over cake, ice creams.....toasts etc.

Comments

  1. It looks fantastic! Would be great with some pancakes too.

    ReplyDelete
  2. My mother use to make preserves, but I've never made them. Yours look delicious! I'll definitely have to make them this year. Thanks for sharing your recipe!

    ReplyDelete
  3. i do make preserves or jam with seasonal fruits and it works great as a spread or toppings. the step by step pics make the process looks simple and easy.

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe : Homemade puff pastry in 15 minutes, can you believe that??  Bakery style  Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry" Easy puff pastry can be made with the most basic ingredients and in under 15 minutes. Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style. Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs. The

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import