Cherry Pear Conserve Recipe
Cherry Pear Conserve Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I use pears harvested from my own trees to make this conserve. I love it combined with cream cheese and spread between two waffles that are topped with pure maple syrup.
MAKES:
160 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Process: 10 min. + standing
MAKES:
160 servings
TOTAL TIME:
Prep: 1-1/4 hours + chilling Process: 10 min. + standing

Ingredients

  • 2 medium lemons
  • 2 medium limes
  • 8 cups chopped peeled ripe pears
  • 2 cans (16 ounces each) pitted tart cherries, drained
  • 2 cans (20 ounces each) crushed pineapple, undrained
  • 2 cups raisins
  • 10 cups sugar
  • 1-1/3 cups coarsely chopped walnuts

Directions

Grate peel from lemons and limes; set peel aside. Remove pith from lemons and limes; section the fruit and place in a large bowl. Add lemon and lime peel, pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight.
Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60 minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat. Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 10 pints.
Originally published as Cherry Pear Conserve in Country Extra September 2002, p49

Nutritional Facts

2 tablespoons: 70 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein.

  • 2 medium lemons
  • 2 medium limes
  • 8 cups chopped peeled ripe pears
  • 2 cans (16 ounces each) pitted tart cherries, drained
  • 2 cans (20 ounces each) crushed pineapple, undrained
  • 2 cups raisins
  • 10 cups sugar
  • 1-1/3 cups coarsely chopped walnuts
  1. Grate peel from lemons and limes; set peel aside. Remove pith from lemons and limes; section the fruit and place in a large bowl. Add lemon and lime peel, pears, cherries, pineapple, raisins and sugar. Cover and refrigerate overnight.
  2. Transfer to a large kettle or Dutch oven. Cook over medium heat for 50-60 minutes or until thickened. Stir in nuts; bring to a boil. Remove from the heat. Immediately ladle into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 10 pints.
Originally published as Cherry Pear Conserve in Country Extra September 2002, p49

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