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Fall Fruit Conserve

© Pier Jones

Here it is, Pear-picking time again! Have you figured out yet that I have several very "fruitful" pear trees? You can expect more pear recipes from me at this time every year. If you have access to fresh pears, and you are anything like me, you never know when to stop picking. I return to the kitchen every year wondering when I'm going to learn that all too often "enough" is really "too much"!

This year, after processing about 2 gallons of pear juice, and making jelly with most of it, I started playing recipes that would use a lot of fruit, make big batches, and not take all day - after all, it takes long enough to peel, core and slice the things as it is.

Fall Fruit Conserve is a delicious blend of apples, pears, and cranberries. It makes a great spread for toast, waffles, pancakes, and biscuits, and is also a terrific addition to muffins and quick breads.

Fall Fruit Conserve

1 ½ C pecans, chopped fine

3 C cranberries (one 12 oz. package), chopped fine

1 lemon, peel included, chopped fine

4 C pears, cored and chopped fine

2 C apples, cored and chopped fine

7 C sugar

1 box powdered pectin

The best and easiest way to chop these items is to put each in the food processor, separately, and process until they are basically "ground." You want the fruits and nuts as fine as possible. Combine all in a large (6- quart) non-reactive pot, and heat over medium high until boiling, stirring very often while it is heating, and constantly once it is boiling. Cook at a rolling boil for 5-8 minutes, stirring constantly, or until it is as thick as you would like it. Quickly ladle the conserve into hot, sterilized jars, and seal according to manufacturer's instructions. Process pints and half-pints in a Boiling Water Bath for 10 minutes. Makes twelve 8 ounce jars.

**Hint: the cranberries chop nicely if they are frozen when you toss them in the food processor.

Here's another recipe, this time for using those fresh pears.

Pear Dumplings

4 C pears, peeled, cored, and sliced

4 C pear juice, apple juice, or a light syrup made from 1 C sugar and 3 C water

½ C raisins

½ C brown sugar

Combine these ingredients and heat to simmering. Cook until the pears are very tender (30 minutes to an hours, depending on your pears). Once the pears are done, heat to boiling and drop in the following dumplings by spoonfuls. Cook, uncovered for 15 minutes, then cover and cook another 10 minutes, or until the dumplings are done.

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