North American Fruit Explorers mailing list at ibiblio

["Lawrence F. London, Jr." <lflj@bellsouth.net>]

On 11/17/2012 3:08 PM, Peter Chrisbacher wrote:

> 4) What might be the best way(s) to try ripening and/or processing some of
> these?  I'm willing to experiment by trying different things this year
> thinking ahead to next year's harvest

Pear preserves with ginger and lemon slices, medium to large pieces of 
fruit are used. Coarse grind it all and turn it into a marmalade or even 
finer, into a jam. This is one of the very best traditional Southern 
recipes. Might try adding slices of apple and apricot and sweeten with 
honey or organic turbinado sugar, add brandy, don;t know about maple 
syrup, but possibly. Don't know about cloves, maybe a very small amount. 
Recipe would be similar to that for preserved peaches and watermelon 
rind pickle. The ginger and lemon flavors are important. Flavor ratios 
might be:

pear 35%
ginger 25%
lemon 25%
the rest 15%

I rate this sweet even higher than Keiller's Dundee Marmalade and
Gooseberry Jam and equal to my favorite homemade wild plum jam.