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 *¿*
____________________________________________

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

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?

My grandmother made hers with what we called "sand pears." They were
hard and not particularly sweet. As close as I can imagine nowadays
would be an unripe bosc pear. The texture of a preserve would be
slightly gritty and, depending on how cooked it is,. still slightly
resistant to the bite.

Pastorio

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?

My grandmother made hers with what we called "sand pears." They were
hard and not particularly sweet. As close as I can imagine nowadays
would be an unripe bosc pear. The texture of a preserve would be
slightly gritty and, depending on how cooked it is,. still slightly
resistant to the bite.

Pastorio

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

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

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

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

Thank you ALL for your comments and recommendations. I really appreciate it.
I may have to resort to a really firm bosc pear as I doubt I have access to
either the Kiefer or the Seckle varieties.

Aren't the Seckle pears the "tiny" little pears that are quite hard?

There are three recipes of my grandmothers that I want to make; Pear Honey,
Brandied Pear Jam, and Pear Preserves.

I'll be on the lookout for any of these pear varieties I can find.

Thanks again!

--
Wayne Boatwright *¿*
____________________________________________

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

Thank you ALL for your comments and recommendations. I really appreciate it.
I may have to resort to a really firm bosc pear as I doubt I have access to
either the Kiefer or the Seckle varieties.

Aren't the Seckle pears the "tiny" little pears that are quite hard?

There are three recipes of my grandmothers that I want to make; Pear Honey,
Brandied Pear Jam, and Pear Preserves.

I'll be on the lookout for any of these pear varieties I can find.

Thanks again!

--
Wayne Boatwright *¿*
____________________________________________

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

George Shirley wrote:
> 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
>
quite small, brownish-greenish fairly thick skin, inside whitish like
most pears, fairly grainy, not really smooth or very juicy.
Ellen

ellen wickberg wrote:
> George Shirley wrote:
>
>> 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
>>
> quite small, brownish-greenish fairly thick skin, inside whitish like
> most pears, fairly grainy, not really smooth or very juicy.
> Ellen

Sounds like a stunted Kieffer, have seen lots of them that way. A good
healthy Kieffer, at least five years old, will have an abundance of very
large round pears with the brownish-greenish skin, fairly grainy but
often smooth and sometimes juicy.

George

Wayne Boatwright wrote:

> Thank you ALL for your comments and recommendations. I really appreciate it.
> I may have to resort to a really firm bosc pear as I doubt I have access to
> either the Kiefer or the Seckle varieties.
> Aren't the Seckle pears the "tiny" little pears that are quite hard?
> There are three recipes of my grandmothers that I want to make; Pear Honey,
> Brandied Pear Jam, and Pear Preserves.
> I'll be on the lookout for any of these pear varieties I can find.
> Thanks again!
> Wayne Boatwright *¿*

Don't forget the Pears in Brandy from the BBB. I used leftover Apricot Brandy
last year with the "honey pears" and that's a superb choice. I can't find Apricot
Brandy on post, so I bought Peach this year. Regular Brandy is alright but
flavored is better IMHO. And I think for this particular recipe, firmer pears
are better than riper, mushier.
Edrena

In article >, Wayne Boatwright
> wrote:

> Thank you ALL for your comments and recommendations. I really
> appreciate it. I may have to resort to a really firm bosc pear as I
> doubt I have access to either the Kiefer or the Seckle varieties.
>
> Aren't the Seckle pears the "tiny" little pears that are quite hard?
>
> There are three recipes of my grandmothers that I want to make; Pear
> Honey, Brandied Pear Jam, and Pear Preserves.

>
> I'll be on the lookout for any of these pear varieties I can find.
>
> Thanks again!

Wayne, FWIW, I used Bartletts for Pear Honey when I made it. On the
ripe side. I'm not fond of pear stuff because to me it's just sweet on
sweet.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> Thank you ALL for your comments and recommendations. I really
> appreciate it. I may have to resort to a really firm bosc pear as I
> doubt I have access to either the Kiefer or the Seckle varieties.
>
> Aren't the Seckle pears the "tiny" little pears that are quite hard?
>
> There are three recipes of my grandmothers that I want to make; Pear
> Honey, Brandied Pear Jam, and Pear Preserves.

>
> I'll be on the lookout for any of these pear varieties I can find.
>
> Thanks again!

Wayne, FWIW, I used Bartletts for Pear Honey when I made it. On the
ripe side. I'm not fond of pear stuff because to me it's just sweet on
sweet.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> Thank you ALL for your comments and recommendations. I really
> appreciate it. I may have to resort to a really firm bosc pear as I
> doubt I have access to either the Kiefer or the Seckle varieties.
>
> Aren't the Seckle pears the "tiny" little pears that are quite hard?
>
> There are three recipes of my grandmothers that I want to make; Pear
> Honey, Brandied Pear Jam, and Pear Preserves.

>
> I'll be on the lookout for any of these pear varieties I can find.
>
> Thanks again!

Wayne, FWIW, I used Bartletts for Pear Honey when I made it. On the
ripe side. I'm not fond of pear stuff because to me it's just sweet on
sweet.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Tue 12 Apr 2005 09:14:33a, Melba's Jammin' wrote in rec.food.preserving:

> In article >, Wayne Boatwright
> > wrote:
>
>> Thank you ALL for your comments and recommendations. I really
>> appreciate it. I may have to resort to a really firm bosc pear as I
>> doubt I have access to either the Kiefer or the Seckle varieties.
>>
>> Aren't the Seckle pears the "tiny" little pears that are quite hard?
>>
>> There are three recipes of my grandmothers that I want to make; Pear
>> Honey, Brandied Pear Jam, and Pear Preserves.
>
>>
>> I'll be on the lookout for any of these pear varieties I can find.
>>
>> Thanks again!
>
> Wayne, FWIW, I used Bartletts for Pear Honey when I made it. On the
> ripe side. I'm not fond of pear stuff because to me it's just sweet on
> sweet.

Thanks, Barb. This may be just a nostalgia taste in my head, but I want to
give them a try. Haven't had any of these recipes since my grandmother
made them years ago. Loved them then, but tastes do change.

--
Wayne Boatwright *¿*
____________________________________________

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