Kim’s Pear Lime Preserves

The real title to this should be “Kim’s County Fair Blue Ribbon Pear Lime Preserves”!  In her Portales days, she won a set of canning jars from the Roosevelt County Fair with this delicious recipe.  And when my sister moved off to the big city in Texas, she won a blue ribbon and was next in line for the Best of Show at the Fort Bend County Fair.  And you can just take my word for it… this is some kind of special recipe, and you will love these preserves!

Now… I’ve never made any kind of jelly or preserves on my own until today.  I’ve been a helper, but today was the first time I’ve ever just set out in my own kitchen to boil those jars and try to make everything happen just right.  If I do say so myself, I did a pretty good job.  And I was tickled when all my lids did what they were supposed to do.  Gary says he’ll have to whip up some biscuits for a test run.

Pear Lime Preserves
Slivered lime peel
3 lbs pears
7 ½  cups sugar
¼  cup lime juice
3 oz liquid pectin

Remove peel from one lime in thin strips. Cut strips into thin half-inch long slivers. Pare, quarter, then core pears. Cut into thin slivers. You’ll need exactly 4 cups of lightly packed fruit. Add lime peel.

In large, heavy (6 qt) saucepan, combine prepared fruit, sugar and juice. Stir gently to mix well. Place over high heat and bring to a full, rolling boil. Stirring constantly, boil hard for one minute. Remove from heat. Immediately stir in liquid pectin. Skim off and discard surface foam with metal spoon. Quickly fill and seal jars. When jars have cooled 30 minutes, shake each one gently to distribute fruit evenly throughout.

First – sterilize jars & lids in boiling water. Take out just seconds before filling, long enough to dry out. Fill to about 1/8 inch from top; place flat lid on top of jar and screw metal band down tightly. Turn the jar upside down to continue sterilizing the lid. Turn rightside up after 30 min. Press down on lid – it should stay sucked down, or it is not sealed properly, and must be refrigerated or eaten right away.

This recipe fills eight 8 oz jars.


16 Responses to “Kim’s Pear Lime Preserves”

  1. Betty Williamson says:

    Are you using really soft, ripe pears for this? And they pears only cook for a minute? This sounds really good and I want to give it a try, too.

  2. Sandy says:

    Actually, the pears I used are still fairly firm… like apples. I know they might have developed more flavor if I’d let them ripen a bit… but I had a window of opportunity this week and had to grab it! I’m going to make another batch today.

  3. Wilma Van Dam says:

    I’m tempted to try this, too. :o)

  4. Sandy says:

    Yes… give it a try. They are so, so good!!!

  5. Kim says:

    They look absoulutely beautiful! I love the color! Save a jar for me 🙂 🙂 Or make another batch, now that you’ve mastered it.

  6. Sandy says:

    Not sure that I’ve mastered it, but I’m making another batch today… so I’ll maybe get better. Just had some for breakfast on English muffins. Yum!

  7. Micah says:

    These are amazing preserves, gorgeous! I won countless blue ribbons at the county, state, and eastern fairs making Kim’s recipe. She always has a fabulous recipe tucked away in her recipe drawer!!

  8. Katie says:

    Yum! They look wonderful!!

  9. Kim says:

    Thanks for the nice comments! Maybe I will get energetic next week and make some myself.

  10. Jan says:

    Your preserves look delicious! I love hearing the lids pop, the signal of success! I will have to try this recipe.

  11. Sandy says:

    Oh yes.. the popping lids. That sound most definitely put a smile on my face! You’ll love this recipe!

  12. Sharon says:

    They are beautiful, Micah is working on a batch today also, I should have gotten some pears before Bill left, but I am working on okra.

  13. Betty W. says:

    I can now testify that these taste FANTASTIC on hot biscuits…part of our supper last night. Thanks for introducing our family to a new treat. Is this where the word “sublime” comes from?

  14. Sandy says:

    Sublime! I like that! Glad to hear you love these preserves!

  15. Lori says:

    How much difference do you think it would make to use half the sugar?

  16. Sandy says:

    I’m not an expert at jelly making. Flavor-wise, I think it would be fine. But I know you have to have plenty of sugar to make jelly. If you give it a try, let me know how it turns out for you!! =)

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