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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By WendyP527
Burnsville, NC
on December 08, 2011
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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"!!
By deckerrarie_115...
Albuquerque, NM
on November 11, 2010
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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.
By marycosola_12096437
Moraga, CA
on August 23, 2009
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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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