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Peppy Pear Preserves

Rated as 4 out of 5 Stars
6 made it  |  2 reviews   |  0 photos
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Recipe by:

"It's the ginger in this one that distinguishes it from other pear preserves."
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Ingredients

3 h 15 m servings 84
Original recipe yields 48 servings (6 half-pint jars)

Directions

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  1. Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice. Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Nutrition Facts


Per Serving: 84 calories; 0 21.9 0.1 0 < 1 Full nutrition

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Reviews

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I have made this three times and I fear I am addicted to it. It is so much better than any commercial jam and much less expensive

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This tasted good, but too much ginger for me. My husband really liked it. Next time I might leave out the fresh ginger.

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