A Passel of Pear Recipes


After I picked five buckets of pears early last week, I put them all through my Squeezo and had a pear canning fiesta. Which was a good thing since so far this week, I haven’t done anything much besides keep the couch company. (I can’t remember the last time I was so sick.) I did learn to make the basket weave crochet pattern stitch and started working on a winter scarf from Minnie Belle’s yarn, when I feel like sitting up, so there’s that. Morgan likes it and wants me to make her one using Crazy’s yarn. Then I think I shall make us matching hats. Maybe by then I will have a miraculous recovery and not die, after all.

Meanwhile, I’ve been meaning to post my passel of pear recipes, so here they are. All of these recipes are easy ones, starting with pear sauce, even the jams. Pear sauce is handy–good for adding to baked goods to make moist breads, muffins, cookies, etc, so be sure to keep some plain pear sauce, canned or frozen, when you’re processing! You can even use pear sauces to make fillings–after you open a jar, add ClearJel or cornstarch for thickening and you have pie. Any pear butter can also be canned as pear sauce, sans the simmering down, and any sauce recipe can likewise be a butter. I like to can some both ways to leave my options open. While the butters are great on biscuits or toasts and can also be added to cakes and so on, the sauces are more versatile–they can be thickened to fillings or used as is for topping over pancakes, french toast, pound cake, cheesecake, or even used as sauces for meats. Five buckets of pears (about 125 pounds) sounds like a lot, but they can be used in so many ways!

I’ll be selling (hopefully) a lot of my pear bounty, too, so may not end up with that much. I might have to go back to the pear tree!

This first jam I created was inspired by CindyP’s Vanilla Pear Pineapple Jam. Pineapple (or apple, or just about any other fruit) can be used to “stretch” if you don’t have enough pear sauce. (I had, uh, PLENTY.) I also upped the vanilla content, and wow, this is a vanilla lover’s jam. The mild pear sauce really lets the vanilla take over. I think this jam tastes like vanilla ice cream.

Get my recipe here:
Double Vanilla Pear Jam

Another simple jam, this one relies on brown sugar for a caramel flavor:
Caramel Pear Jam

Here is my pecan pear butter, which can also be canned as pecan pear sauce, depending on what you want to use it for and how much time you want to spend simmering. The best idea is to can some both ways for the best of both worlds!
Pecan Pear Butter

I like this one best as a sauce, but it can be simmered down to a butter, too.
Coconut-Raisin Pear Sauce

Now I’m out of jars and I had to freeze some quart baggies of plain pear sauce, but I’m mostly opposed to freezer preservation since The Great Derecho of 2012, despite my new generator, so will jar it up as soon as I have a chance to pick up more pint jars.

If you will be at the Black Walnut Festival in Spencer this weekend, look for me on SATURDAY ONLY near the Heritage Building, where you’ll see a big man grinding corn on site. I’ll be there with my cousin, who will be selling his cornmeal–pick up a bag of fresh ground cornmeal and take a pint of something with you. I’m totally sure you need some Whiskey-Raisin Apple Butter or Double Vanilla Pear Jam (or anything else I made) to go with the best cornbread you’ll ever make from my cousin’s fresh ground meal. And if I can’t figure out what else to do with Gwennie, who escapes from everywhere (except the house, where I can’t leave her alone for 12-14 hours on Saturday), she may come to work with me! I hope she can count change!

P.S. This is all assuming I’m still alive on Saturday.

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Posted by Suzanne McMinn on October 10, 2012  

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14 Responses | RSS feed for comments on this post

  1. 10-10

    Hope you feel better soon, Suzanne!

  2. 10-10

    Gotta get me some pears! Your recipes sound so yummy. I sure hope you feel better very soon. Your body is just telling you it needed some rest after your crazy pace for the past few months/years!

  3. 10-10

    Suzanne, are you all right? It was that trip to the library no doubt… If you start to get better then get sick again, see a doctor, please. In fact if you are worried at all, see a doctor. Some of these bugs can be really nasty…. =C Feel better! Thanks for having the energy to do a post. :heart:

  4. 10-10

    Suz! You just announced to all the rogues that your place will be unattended on Saturday. Better post something that someone is watching the place for you – just in case. Ya NEVER KNOW. Don’t post this, in case they didn’t catch it the first time. Just put out something that lets me know you received this. Feel better soon!

  5. 10-10

    I do have security cameras, how’s that?

  6. 10-10

    I’ll be there! I want some of this pear sauce! I love apple butter too.

  7. 10-10

    I was thinking about you this morning, hoping that you are feeling better. Having the pup along might be a good thing to draw people to your booth. People just love to pet dogs! You can say she’s a Pear Puppy ;-).

  8. 10-10

    Gosh, Suzanne, sorry that you are still so sick. Ya think it’s the flu? I bet maybe you did catch whatever it is from the library visit.

    I’d love to come to the festival, I want some of your Pecan Pear Butter…sounds sooooo good!

    Take care and feel better soon. :heart:

  9. 10-10

    I too think you should bring Gwen with you – what better magnet for customers!? And I can attest to how good your whiskey raisin apple butter is – it is AWESOME! Just opened mine that I bought at the retreat and it is fabulous. Had it on store bought greek style yogurt but hopefully I will be making my own yogurt soon. I did make my own granola using a great recipe posted on CITR by Sarah Rachelle – it’s a wonderful granola recipe!

  10. 10-26

    I’m confused. . . what are the ingredients/directions for the pear sauce called for in the pear butter and coconut raisin pear butter recipes? Have I missed the boat somehow? . . . pounds of pears expected shortly. . .

  11. 10-26

    bonita–click the links and you will find the recipes–the links go to the recipes for each on Farm Bell Recipes.

  12. 10-26

    umm I thought I did that…the recipes say “for each quart of pear sauce”. . . but pear sauce is not listed as an ingredient in either recipe, nor are pears listed in ingredients. . .

  13. 10-26

    oh! I get it, I’m supposed to supply my own pear sauce [similar to a recipe calling for applesauce]

  14. 10-26

    Yes, that’s it, just sauce the pears (as you would sauce apples) then per quart sauce, follow the recipe.

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