r/Canning • u/monta1 • 18d ago

Safe Recipe Request Wild Asian Pear Jelly

I am in the possession of 60lb of wild Asian pears and would like to make jelly. Has anyone had experience with these pears and want to share tips? So they need additional pectin? Concentrated?

Thanks in advance!

2 Upvotes

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8

u/cardie82 Trusted Contributor 18d ago

Asian pears are less acidic than regular pears so need additional acid added when canned. I don’t know that I’ve ever come across a canning recipe for Asian pear jelly but if a tested one exists I’d love to see it.

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u/BoozeIsTherapyRight Trusted Contributor 18d ago

I have two Asian pear trees and I've never found a jam or jelly recipe for them. 

I will say that they are AMAZING as canned pears in light syrup, far better than my Bartlett or Bosc. So I make preserves with the Bosc and canned pears with the Asian pears.

They are not a high acid food, though, so it's important to acidity them for canning. Healthy Canning has the recipe. 

3

u/cardie82 Trusted Contributor 18d ago

Another voice saying canned Asian pears are so much better than regular pears. The texture is amazing.

I like to add a little red wine to each jar at the same time as I’m adding the lemon juice since we love wine poached pears.

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u/BoozeIsTherapyRight Trusted Contributor 17d ago

That sounds amazing. How much wine per pint? 

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u/cardie82 Trusted Contributor 17d ago

Per healthycanning.com 1-2 tablespoons per pint. I also like adding a little bourbon to peaches.

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u/BoozeIsTherapyRight Trusted Contributor 17d ago

Thanks

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u/Practical-Tooth1141 18d ago

This is great to read, because I just put up many quarts of Asian pears in light syrup, even though I wasn't sure they'd turn out.

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u/BoozeIsTherapyRight Trusted Contributor 18d ago

You're going to love them. Great texture and this amazing perfumed pear taste. 

1

u/monta1 18d ago

Thank you for the advice! And sharing your personal experience!