Tropical Asian Pear Conserve

Marie Overton
1 day ago
2 min read

Tropical Asian Pear Conserve is a tropical tasting conserve that is an exotic addition to a pantry. I really like to eat it on oatmeal but it is even good to eat with shredded coconut and a dollop of whipped cream on French vanilla ice cream.

This recipe makes approximately 7-pints of Tropical Asian pear Conserve.

Ingredients:

10 lbs Asian pears (peeled, cored, and quartered) {10 cups of pulp}
1/4 cup water (more as needed)
20oz crushed pineapple
5 1/2 cups sugar
1 cup pecans (chopped)
1/4 teaspoon lemon peel
1/2 cup lemon juice

Prepare Ingredients and Cook Tropical asian pear Conserve:

Peel, core, and quarter 10 lbs of Asian pears.

Place them into a large pot on the stove.

Add 1/4 cup water and soften the Asian pears. Keep an eye on the Asian pears, stirring them regularly to ensure they soften without burning. Add additional water as needed if the liquid cooks off too much. Measure out 10 cups of pulp.

Person pouring applesauce from a blue bowl into a blender in a kitchen. Apron reads "Mari," with a metal pot on the counter nearby.

Blend the pulp to the consistency that you like for your sauce. (I like mine finely blended because I like it smooth.)

A saucepan with caramel mixture being stirred, surrounded by bowls of sugar, crushed pecans, lemon juice, and melted butter on a granite counter.

Add the remaining ingredients except the nuts. Simmer until it reaches your desired thickness.

Finally, add the pecans.

Canning the Conserve:

Person wearing apron pours sauce into jars using a funnel. Kitchen setting with granite countertop and saucepan. Visible text: "Mari".

Using a jar funnel, fill the pint jars with tropical Asian pear conserve leaving 1/2-inch of headspace.

Make sure to wipe the rim before you add the lid and ring.

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Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level.

Chalkboard sign with water bath times by altitude in white text on black. Jars of preserves and a countertop in the background.

Remember to adjust your processing time if you are above 1000 feet in elevation.

Once your tropical Asian pear Conserve has completed processing, remove the lid, turn off the heat and allow them to cool 5 minutes. Then, space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

Seven mason jars filled with peach preserves sit on a woven mat on a granite countertop. A person in an apron holds one jar with tongs.

Remove the ring and wash off the jar paying particular attention to the threads.

If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

Jars of caramel, a ripe pear, and pecans spill from a wooden bowl on a speckled countertop in a kitchen setting.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.