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Pear Conserve Recipe

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This recipe for Pear Conserve, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Brennan
Added: Sunday, February 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. pears
1 lb. dates
1 lb. figs
6 lb. sugar
1/2 lb. walnuts
6 T. lemon juice

Directions:
Directions:
Shirley McCabe gave us this recipe, but it originally belonged to Rose Brennan. Chop all fruit in a food processor and add sugar. Place in a large pan and boil until thick. Stir constantly as this mixture will burn easily. Just before removing from heat, add walnuts and lemon juice. Process in pint jars with lids as for jam or jelly.
Inarose Zuelke's version calls for 6 pounds of pears, 1-1/2 pounds of dates and no figs. The sugar, walnuts and lemon juice are the same. Her recipe also calls for a pack of Certo. Perhaps the figs have enough natural pectin to cause the conserve to jell without Certo.

Personal Notes:
Personal Notes:
This recipe makes a rather curious-looking preserve which is brown in color. It inspires strong opinions on both sides-in other words, you either love it or hate it. Ed loved it and Inarose hated it, but she made it anyway. Diane put this recipe in the new edition of the book because she loves it (and she swears she is going to make it someday!) The recipe originated with Rose Brennan (before food processors, by the way). Rose was Ed, Jack, Shirley and Dahn's mother.

 

 

 

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