Thursday, September 6, 2012
I also heart free food.
But I have a real problem waiting for pears to ripen. My floor can attest. [Details here] So, generally, when I get a load of pears, I corral the family and we spend a couple of hours peeling and paring and then I cook up a big pot of pears at once. Even the hard ones.
It's just easier that way.
And then I have a gallon or so of soft cooked pears in the fridge so I can make fast jams when I have time. I love that.
I put a lot of water in the pot because I'm famous for burning pear stuff. Famous. Of course, because I use so much water when I cook the pears, I get a lovely layer of pear juice when I'm done, which I use for pear jelly.
Pear Jelly is easy and lovely and the queen should be so lucky to have this as a filling in her tea cakes.
2 cups pear juice [or the leftover 'water' that you get when you cook pears up]
2 tablespoons Ball Low Sugar pectin
1 cup sugar
Mix juice and pectin. Heat to boil. Boil 1 minute. Add sugar. Return to boil. Boil one minute. Ladle into jars. Makes 1 pint.