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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-05-2009, 08:57 AM   #1
Phubar
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Default Phubar's Pear Plucking Pron

I've just harvest my pear tree,didn't knew that there were so many hanging in there.
There are still a few (15-20) hanging in the top of the tree but now I've allready got 180 pears!
Enough to make a few jars of Sweet Heat Pear Pepper Jelly!
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Last edited by Phubar; 09-05-2009 at 09:13 AM..
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Old 09-05-2009, 09:04 AM   #2
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180?! free food! score!
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Old 09-05-2009, 09:06 AM   #3
Phubar
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Quote:
Originally Posted by Rick's Tropical Delight View Post
180?! free food! score!

....plus the ones still hanging it's close to 200.
But still....FREE FOOD!
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Old 09-05-2009, 09:57 AM   #4
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Sweet ..... can't wait to see the finished jelly.....mmmmmmmm
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Old 09-05-2009, 09:57 AM   #5
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Yep, you sure got a bunch of pears there. My mom up north(God rest her sole) used to make pear jelly, Sorry I never paid attention to some of the stuff she used to make.
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Old 09-05-2009, 10:00 AM   #6
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Wonder what shipping would be on a jar of that from The Netherlands to Virginia???
YUM!
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Old 09-05-2009, 10:14 AM   #7
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Ill take 2 jars please
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Old 09-05-2009, 10:22 AM   #8
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Nice! The pear jelly sounds great...would you mind sharing your recipe?
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Old 09-05-2009, 10:28 AM   #9
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Yea Phubar, give us the goods!
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Old 09-05-2009, 10:31 AM   #10
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Quote:
Originally Posted by motley que View Post
Ill take 2 jars please


I didn't forget you!
Thanks again!
http://www.bbq-brethren.com/forum/sh...ad.php?t=65938
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Old 09-05-2009, 10:37 AM   #11
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Quote:
Originally Posted by JD McGee View Post
Nice! The pear jelly sounds great...would you mind sharing your recipe?

Never cooked it though.
I'm gonna put the pears in a blender,cook em,if it doesn't turn jelly because the lack of pectine I'll add some.
Put minced garlic and a little piece of Adjoema pepper (maybe 1 more kind of pepper but Adjoema does it's job very well) in a pan on low fire so that the flavours blend a lil'.
Mix them together and add some white wine vinigar and sugar to taste.
That's my plan so far.
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Old 09-05-2009, 10:41 AM   #12
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Quote:
Originally Posted by Phubar View Post
Never cooked it though.
I'm gonna put the pears in a blender,cook em,if it doesn't turn jelly because the lack of pectine I'll add some.
Put minced garlic and a little piece of Adjoema pepper (maybe 1 more kind of pepper but Adjoema does it's job very well) in a pan on low fire so that the flavours blend a lil'.
Mix them together and add some white wine vinigar and sugar to taste.
That's my plan so far.
Souds like a good plan...can't wait to hear how it turns out!
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Old 09-05-2009, 03:10 PM   #13
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Man that is a load of pears from that little tree, nice growing. That pear pepper jelly sounds like a winner.
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Old 09-05-2009, 03:36 PM   #14
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I nice habanero/pear jelly glaze on MOINK Balls would be nice.
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Old 09-05-2009, 03:46 PM   #15
Phubar
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Quote:
Originally Posted by BBQ Grail View Post
I nice habanero/pear jelly glaze on MOINK Balls would be nice.

That's what I was thinking.
BTW,Habanero Gold=Adjoema pepper....100.000-350.000 on the scale of Scoville.
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