Gingered Pear Preserves

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I made this last Fall and it was a big hit. Making a new batch today, by far my favorite!

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Just finished making my first batch and boy, is this good stuff! Took another reviewer's suggestion and used 1/2 cup less sugar. It is plenty sweet even with the reduction. I will probably only use 3 cups next time. I cooked to 220. Had a few tablespoons left after filling the last jar and it's setting up perfectly. I, too, only got 3 half pints using exactly the amounts specified. Be sure to use full amounts of both types of ginger. It perks up the preserves "just enough". This is a "keeper"!!

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Love it! I've made it 4 times now and I get cleaned out immediately. It's a fantastic holiday treat and quite frankly, amazing on some afternoon toast with a cup o'tea outside in the hot afternoons of summer. Sometimes I add blueberries to it - sometimes I add some cinnamon and cloves and nutmeg to it. I live more than a mile up and it cans well in water bath.

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Tried this twice. First time, I cooked it too long and it set up too thick, but it still had a wonderful flavor. We just microwaved it for 10 seconds before using to loosen it up. The second time, it came out great. BOTH TIMES, I only got 3 half pints out this recipe. I used a food scale to weigh the pears. I think I'll need to double the recipe to get the full yield. I cut back the sugar by about half a cup the second time, which was a good call. More of the pear flavor came though.

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While this recipe is very tasty, I only got 4 half pints. Also, I used a candy thermometer and cooked it to 220F, the setting point for jam. This took less than the time specified. Not sure if it will be set too firm or not.

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I made this last year and gave it to a few people for X-mas and took it to a few parties, I already have people asking me to make it. My mother is coming out to visit next week and as told me that I need to make her some to take back so she has it before the holidays! YUMMY stuff!!