Years ago one of my friends shared some of her "pear-berry sauce" with me. It was amazing! The sweet taste of the pears mixed with fresh berries. It was simply amazing! I was determined to recreate the recipe, with a few tweaks for our diet and still keep her secret recipe in tact.
Fall is fast approaching and so is the pear harvest. We recently got a 20 pound box of local ones and I decided that this would be the perfect opportunity to make pear-berry sauce again. My kiddos thoroughly enjoyed being the taste testers.
Ingredients:
12 cups pear puree, takes about 12 pounds of pears
4 cups fresh (or frozen) blackberries, you can use any berry you prefer
4 Tablespoons lemon juice
2 cups orange juice
If you are choosing to can this for later eating, then you will need 8 pint jars, lids and rings.
Wash, peel and core the pears. Remove any discolored, mushy or bad spots. Toss pears into a food processor
and puree them up. Pour puree into a large pot on the stovetop. As soon as you pour in the first batch of pureed pears, add the orange and lemon juices. This will keep the pears from turning brown. After the pears are done, wash and puree the blackberries as well.
and puree them up. Pour puree into a large pot on the stovetop. As soon as you pour in the first batch of pureed pears, add the orange and lemon juices. This will keep the pears from turning brown. After the pears are done, wash and puree the blackberries as well.
If you are eating it right now, you are done. You can also put it into freezer jars/containers for storage in the freezer. If you are canning it (as I did), then continue.
Heat over medium stirring often just until warm. There is no need to boil, just get it hot so that you can hot pack your jars. Once it is hot, carefully ladle it into pre-sanitized jars, wipe rims and add lids and rings. Process in your canner
as a hot water bath for 15 minutes (for pints). Then remove to a cool place where they can rest for 24 hours before removing rings.
as a hot water bath for 15 minutes (for pints). Then remove to a cool place where they can rest for 24 hours before removing rings.
Recipe yields 8 pints.
This recipe is much like applesauce. It is sweet and has just a bit of a grainier texture to it (from the pears). If you are canning make sure and do not omit the lemon juice, it is needed to maintain the acidity level for the blackberries and prevent bacteria.
The natural sweetness of the fruit does not need any sugar added to it, making it a perfect "no sugar added" and super healthy snack for you and your kiddos!
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