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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.

Homemade Pear preserves with Crystallized ginger are great on toast or as a side dish for spicy foods

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
  • 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.

Pear preserves with Crystallized ginger

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?

Fresh pears

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.

Pear preserves with Crystallized ginger

Homemade Pear Preserves

Homemade Pear Preserves

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

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. Cook rapidly 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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    Tony in Roanoke, VA

    Wednesday 20th of October 2021

    This recipe is delicious but was not set and failed without pectin. We emptied the jars, reheated the the jam and added the pectin. Viola, it set just fine. We recommend doing it in the beginning a forego what we went thru.

    V Withers

    Sunday 30th of August 2020

    Great smell but after not getting it to set and gel, I added some pectin/sugar to try to save it. I boiled for additional 30 minutes, still doesn't set. Never had a problem making jam before and I followed the recipe exactly.

    I wish it would have worked as I was looking forward to this. Can't figure out what to do with the liquidy good smelling creation.

    Mary M

    Sunday 23rd of August 2020

    Why do you only quarter the pears and not chop them? Won’t your pear pieces be too big when finished?

    Carol

    Tuesday 25th of August 2020

    The pears are cooked on the stove and break down as they cook.

    johanna frans

    Saturday 2nd of December 2017

    this recipe impress me alot

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