“Never look a gift horse in the mouth” they say… I agree and would add “Never judge a gift fruit on it’s appearance.” Yesterday I was given the gift of fruit. I NEVER turn down fruit, like never ever. If someone is blessed with a crop large enough and has bounty to share, I am ecstatic. And usually try to repay that kindness with whatever I make from it. Yesterday the gift was pears, and the gift in return is pear preserves. Quid pro quo my friends. Give and take. Kindness repaid with kindness is something I truly believe we need more of these days.

It baffles me that some think fruit actually grows the way they see in a supermarket. Shiny, perfectly shaped and blemish free. It is not their fault, as we are conditioned by what we are taught and exposed to, but people, have you ever seen anything in this world that is all natural also be blemish free and perfect? I wager not. I challenge you to look up the fruit and veg industry. Dig deep about what you eat and feed your family. I guarantee you will be utterly shocked at the amount of food we waste in America, because it doesn’t “appear appeasing to look at.” Spots, bumps, crooks, lines, wrinkles and even bruises (I love a warty, weird shaped pumpkin for carving) are OK in life, as well as on your fruits and veg. It doesn’t affect the taste nor the use of them in recipes. I will gracefully step off my rickety soapbox and get back to my gifted, perfectly spotty, bruised and misshapen pears.

Fruit preserves are my personal favorite. There are minimal ingredients, require nothing more than time and patience and are so delicious. My family loves the chunkiness of preserves versus a jelly also. In winter, a bite of preserves on toast or cracker is a reminder of spring or summer, good times past and a soon start to another year.

All one needs for fruit preserves of any kind is just the fruit, sugar or honey, and a bit of lemon juice. That’s all you say? Yes, it really is. Sure you can add things like spices, additional pectin or even butter to reduce the foam when using berries like strawberry or blackberries. The old soul that I am prefers things unaltered and as simple as possible without sacrificing taste or shelf life. After washing and peeling, just add the juice of a lemon and sugar. Then cook for a few hours in a pot of choice ( I prefer a cast iron dutch oven as it keeps the temperature even), stirring a few times until the fruit is soft and darkens.

After that step just ladle into jars of choice. Please remember to preheat the jars (having jars break is no fun and quite the mess…you haven’t canned until this has happened at least once). You can add the step of hot water bathing for ten minutes if you are in for the long haul and are overrun with fruit, making enough for the rest of the year. Or just put the lid on, let them cool and put in the fridge for immediate enjoyment. I will say, if you intend to gift it like I do, I highly suggest telling your recipient to place in the fridge if you chose not to hot water bath for prolonged storage. Botulism is nothing to joke about…and that my friend is a topic for another day.

The detailed recipe for pear preserves to be printed or saved can be found in the recipes page.