Homemade Pear Preserves with Crystallized Ginger

This recipe for homemade pear preserves with crystallized ginger is easy to do (other than the canning part of course) and tastes delicious.  The simplicity of the preserves is just a small benefit.

The star of the recipe is the delicious taste of the pears, accented with the crystallized ginger with sugar and lemon.

To make the preserves you will need the following ingredients:

• 3 cups granulated sugar, divided
• 2½ cups water
• 6 medium hard ripe pears, cored, cut in quarters (about 2 pounds)
• Zest of one lemon
• 1 thinly sliced lemon
• 1/4 cup chopped crystallized candied ginger
• 1 (2 ounce) package powdered fruit pectin
• 5 x 1/2 pint canning jars

Canning is not really hard once you have done it a few times.  The main thing is that the jars need to be sterilized and then the contents must be boiled to make sure that they will keep well.

The beauty of canning is that you will not let a single piece of produce go to waste because you can easily can it yourself.  (no more throwing old fruit on the compost pile.)

Why let these go bad when you can turn them in to a delicious jar of preserves?

These pear preserves are wonderful on toast and I also use them all the time when making casseroles, especially in the slow cooker to add a touch of sweetness to a recipe.

They are especially good as a side dish for Indian and Moroccan main courses to help to minimize the heat that these dishes sometimes have.

Homemade Pear Preserves

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Ingredients

• 3 cups granulated sugar, divided
• 2½ cups water
• 6 medium hard ripe pears, cored, cut in quarters (about 2 pounds)
• 1 (2 ounce) package powdered fruit pectin
• Zest of one lemon
• 1 thinly sliced lemon
• 1/4 cup chopped crystallized candied ginger

Instructions

Combine 1½ cups of the granulated sugar with the water. Cook over a medium high heat for about 2 minutes. Reduce the heat, add the pears and boil gently for another 15 minutes.

Add the remaining 1 1/2 cups of sugar. crystallized ginger, lemon zest, and lemon stirring until the sugar dissolves.

Stir in the pectin. Cook until the fruit is clear, about 25 minutes.

While the preserves are cooking, sterilize your canning jars. 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 spoon the jam into the jars, leaving a 1/4-inch space at the top. (Be sure to tap the jars lightly on the counter to ensure the proper level.)

Wipe the threads and rims of the jasr with a clean towel. Place the lids on and tighten with the screw bands, sealing tightly. Place the jars back into the canner or pot of boiling water and cook for 10 minutes.

Carefully remove with tongs and dry. Check the bands for tightness. Store in a cool, dry place, and refrigerate once you have opened a jar.

Makes 5 - 1/2 pint jars.

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