This recipe for pear preserves with lemon is a conserve with large pieces of pear cooked with lemon slices to give a fresh citrus balance to the sweetness. Adjust the cooking time to have either a syrup which is wonderful on pancakes or a jam (jelly) which tastes great with scones or on toast.
This simple recipe is easily adjusted to the amount of pears you have.
Makes 2 500ml (1 pint) Jars
*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
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Testing for Gelling Point
To test for gelling point place a plate in the freezer. Remove the plate once cold then place a line of syrup on the plate. Leave it for a minute then run your finger through the middle. If it doesn’t run back into place it is ready.
How to Sterilise Jars and Lids
Place jars on a rack in a tall saucepan then fill each jar with hot water so they don’t float. Continue filling the saucepan with water until the level is above the jars. Place the lids in the water then bring to a boil.
Continue to boil for 10 minutes then remove from the heat and carefully take out of the water with clean tongs emptying the water out of the jars. Place jars and lids on a baking tray then place in a preheated oven at least 100°C (215°F) until ready to fill.
If you are short like me it is easier to put the tall saucepan in the sink to be able to remove the jars. I use tongs with rubber ends and have a tea towel ready to grab the jar as soon as it’s out of the water.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
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