zxcvbob wrote:
> Wayne Boatwright wrote:
>
>> I have several old jam/preserve recipes from my grandmother which call
>> for pears to be peeled, cored, then either ground (jam) or sliced
>> (preserve). My recollection of her jam/preserve was that the pears
>> retained a noticable texture. When I buy pears for eating ripe, it
>> seems the texture would be far too soft for grinding or slicing and
>> retaining a texture after cooking.
>>
>> Are these recipes expecting a different kind of pear or pears that are
>> not ripe?
>>
>> TIA
>>
>
>
> "Kieffer" pears. They are large, irregular shaped, and hard and gritty.
> They are not much good for fresh eating* but they are fire blight
> resistant, self-pollinating, and good for cooking. There's another
> variety called "Pineapple" that should work, also unripe Asian pears.
>
> *You can eat them fresh if you wrap them individually in newspaper and
> store them for a few weeks for them to fully ripen and soften a bit.
> Pears (like bananas) do not ripen well on the tree.
>
> Best regards,
> Bob

Bob is right, Kieffer are the best pear for making jams, etc. My father
had two trees, my FIL had one, and I now have one, self-pollinating
Kieffer in my backyard. I eat them raw but you have to wait for them to
ripen on the countertop, or as above, wrapped in newspaper. For
preserves, canned pear slices (make excellent pies and tarts), conserve,
jams, pear honey, pear butter, etc they can't be beat. I've tried other
varieties but they never turned out "right." I also use them for making
wine and once distilled some of the wine into a pear brandy, long ago
and in another country.

Strange thing is, I've never seen them for sale in markets but often you
can get some good soul to let you pick up a bucket or two as the Kieffer
is very prolific.

George