ellen wickberg wrote:
> George Shirley wrote:
>
>> 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
>>
> seckle pears are another winter variety that are good for jams and pickles.
> Ellen

Kieffers, around here, usually ripen from July to August, sometimes as
late as September, depending upon weather. I've never eaten a Sekle
Ellen, what do they look like?

George