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

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974