Canned Pears
Ingredients
Directions
Combine sugar and fruit in a pot.
Cook slowly for three hours or until the fruit becomes red.
Seal in glass jars as usual.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Sweetens the fruit and helps preserve it as it cooks.
- Fruit
- Provides the main body and flavour of the finished preserve.
The step that matters
Cook slowly for three hours or until the fruit becomes red. Slow cooking softens the fruit and lets the sugar draw out moisture and concentrate into a syrup. Cooking too fast can scorch the sugar on the bottom of the pot before the fruit is tender, giving a burnt taste.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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