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Pear conserve

By August 3, 20132 Comments

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I planted three pear trees back in the winter. All I really want are the sand pears which some people also call Asian pears or pineapple pears. Sand is the best adjective, because they are gritty and coarse. I lost all the blossoms to freeze so had to buy pears at the farmers market. I bought 2 baskets last week and two more this week.

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Peel and core the pears and add a whole, fresh pineapple putting all of it through the food processor. Add 4 cups of cane sugar.

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Bring it up to a rolling boil, add cinnamon and nutmeg if you like, or a whole vanilla bean, and continue to boil for 20 minutes, stirring constantly. The pears and pineapples will become glassy and glossy. Can it all like jam following the standard water bath canning instructions.




  • Gail says:

    My mother used to make something called pear honey that was heavenly. It had pears and pineapple in it, but I don’t know much more about it. I wonder if this is the same recipe she used. I’m also curious where you got your peeler/corer. I had one I literally just gave to Goodwill yesterday because it never seemed to function properly. It was from Pampered Chef. I’m wondering where you got yours. If you say Pampered Chef I will be kicking myself. 😉

  • Lisa says:

    I think my apple peeler came from the King Arthur catalog. I love it just for this job. These sand pears stain your hands brown if you peel then by hand.

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