Using sound judgment to be more self-reliant.
We were once again blessed with an abundance of pears from the neighbors after helping them harvest their pear tree, so I decided to experiment with another pear jam combination. This time around we made blueberry pear jam, pairing up the sweetness of the pears with berries, lemon and a touch of vanilla. My husband still prefers the cranberry-pear jam, but my sons gave this combo a “thumbs up”.
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Our neighbors have a beautiful pear tree that’s over 50 years old, and each year they invite us to share in the harvest. Big tree = lots of fruit, so over the years I’ve used many different ways to preserve pears. No matter how you store them – canning, freezing, drying, freeze drying or fermenting – their high sugar content makes them a naturally decadent dessert. In this post I’ll cover both short term and long term storage options for pears, plus tips to prevent browning.
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I discovered these almond pears with almond liquor many years ago in the Ball Blue Book. I used to make them up as a special treat for my husband’s great uncle, Bill. Bill wasn’t a big fan of fruits and vegetables, but the splash of Amaretto in these pears won him over. I always made sure to keep a couple jars of pears stashed in his kitchen cupboard.
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This post was inspired by my friend, Julie, who commented as we were sampling the pears from the dehydrator, “These taste like candy!” Because of their natural sweetness, dehydrated pears make an easy sweet treat….
