Gingered Pear Preserves

Total Time:
2 hr 5 min
Prep:
40 min
Cook:
1 hr 25 min

Yield:
7 cups
Level:
Easy

Ingredients
  • 3 pounds firm, slightly ripe pears, peeled, cored, sliced, and placed in a acidulated water (about 6 cups)
  • 4 cups sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped crystallized candied ginger
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon grated lemon zest
Directions

Drain the pears and place in a large pot. Add the sugar, lemon juice, and fresh ginger and cook over medium heat, stirring often, until the sugar dissolves. Add the candied ginger, fresh ginger, and lemon zest and stir to combine. Increase the heat to medium-high and cook, stirring frequently, the mixture is thick and sheets off a metal spoon, 35 to 45 minutes.

In a canner or large pot of boiling water, sterilize 7 half-pint or 14 quarter-pint jars and their lids according to the manufacturer's instructions. Let the jars and lids simmer while the preserves cook.

One at a time, using tongs, carefully drain the jars. Place the jar on a work surface and ladle the jam into the jar, leaving a 1/4-inch headspace. (Tap the jar lightly on the counter to ensure the proper fill level.) Wipe the threads and rim of the jar with a clean towel. Place the lid on top and tighten with the screw bands, sealing tightly. Place the jars in the canner or pot of boiling water and process for 10 minutes. Carefully remove with tongs and dry. Check the bands for tightness. Store in a cool, dry place, and refrigerate once opened. (Alternatively, let the filled jars cool, then refrigerate and consume within 5 days.)


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    I've made this recipe a couple times now and it's a crowd pleaser. For me, the recipe tasted perfect as written so I'm not making any modifications. I cooked the preserves until they reached 220 degrees and yielded 5 cups.
    This is fabulous!! I used pears from my tree and I would say about half of them were on the greener (not ripe side. Modifications: 7 cups pears, 3 cups raw sugar, extra squirt of lemon juice, powered ginger instead of fresh, and lime zest. Everything else was as listed. I yielded 4 half pints + a little. Not only does this taste great but no need for "pectin" which I hate to use. All fresh ingredients here. Christmas this year will be super tight so I have already decided to make more of this and give them as Christmas presents. YUM!!!!
    I made this last Fall and it was a big hit. Making a new batch today, by far my favorite!
    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"!!
    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.  
    Thanks for your review - my instinct was to add some spices (eg cinnamon & cloves) too, great to know those flavours work well with the original recipe :) Would you say to throw in 1 cinnamon quill and 6-8 cloves?
    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.
    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.
    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!!
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    Recipe courtesy of Food Network Kitchen