A funny thing happened last week. We picked pears off our tree and waited a few days until I thought they were ripe and tasted one. Ambrosia. The texture was creamy smooth and just the right amount of sweet. There was only one tiny problem, they were tiny.
Hubby and I picked everything we could reach, leaving a few to drop to the ground to feed the deer. We had around 25 pounds and I had no idea what I was going to do with them. Em suggested a jam or chutney. Thank goodness for the internet. I found a very simple recipe with three ingredients. Pears, fresh lemons and sugar. The process would take two days but what’s a weekend for, than to preserve fruit.
It took forever to peel and chop the pears. I stirred in the fresh squeezed lemon juice and zest and then sugar. I was skeptical. It had to sit overnight but after cutting up 20 pounds of pears I figured what the heck, it smelled delicious and if it failed, well I’d have fermented pear juice.
Mother nature was being kind, the temperature was cool. If you’ve never canned before it’s a hot and steamy procedure. Bright and early I was ready to begin the final process. After a strong cup of coffee, two pots were at a gentle boil, lids were floating in simmering water and jars were sterilized. The mixture reached 220 degrees and I was ready. One by one I filled jars of various sizes and shapes, sealing them and setting them aside. Gentle popping sounds reassured me things were right on track.
One batch at a time I processed the jars for fifteen minutes and now they sit for 24 hours, to confirm they’ve sealed. If not, I’ll reprocess the jars, but at this point, I have to confess I kept one jar aside so I can try it tomorrow morning at breakfast.
Next, we’ll be picking apples and making sauce and apple caramel jam. There’s nothing like going to the shelf and pulling a jar of something I preserved myself and share it with my family.
Until next time,
I wish you happiness.