Sweet Asian Pear Sauce

Marie Overton
12 hours ago
2 min read

Sweet Asian Pear Sauce is a great sweet and savory recipe that pairs so well with meat. It is particularly good on pork and chicken. Since we have an Asian pear tree I am always looking for new ways to utilize it.

This recipe makes 3 pints of sweet Asian pear Sauce.

Sweet Asian pear Sauce Ingredients:

Hands peeling a pear on a wooden cutting board. A peeled pear remains in the background. The scene has a cozy, kitchen atmosphere.

8 pounds peeled, cored, quartered Asian pears (8 cups pear pulp)
1 diced onion
1 chopped hot pepper
2 Cups brown sugar
1 cup apple cider vinegar
1 tablespoon minced garlic
1 tablespoon ground ginger
2 tablespoons mustard seed
1 tablespoon salt
1/4c + 2 tablespoons water

Cooking:

Soften the pears by simmering with 1/4 cup of water until they are nice and soft. In a separate pan soften the onion and hot pepper in 2 tablespoons of water until they are translucent.

Person in patterned attire pouring sautéed onions and peppers into a blender on a granite countertop, next to applesauce in a measuring cup.

Puree all the ingredients except the mustard seeds and garlic in a blender or food processor.

Add the mustard seeds and garlic.

Place the puree in a large saucepot and simmer until it is your desired thickness.

Filling and Processing Jars:

Using a ladle and a jar funnel, fill the pint jars leaving 1/4-inch headspace.

Use a chopstick to remove any air bubbles.

Three jars of brown jam on a speckled countertop. A red, ornate trivet is beside them, creating a cozy and vibrant kitchen scene.

Use a clean cloth to wipe the rim of the jar.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath for 20 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Chalkboard sign with water bath timings for various altitudes, jars beside it; setting appears to be a market or shop.

Once your jars have completed processing, turn off the heat, remove the lid, and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars 1-2 inches apart on a heat resistant surface for 24 hours to cool and completely seal. After that, remove the rings and wash the jars with warm soapy water.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Onion, apple, and sugar in a wooden bowl, a brown patterned mug, and a small dish of sauce on lace tablecloth. Cozy kitchen setting.

Store the sealed jars in your cool, dry, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.