Ginger has been added to these pear preserves. You decide whether or not to add it.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 48 |
| Yield: | 6 (1/2-pint) jars |
Ingredients
- 3 pounds pears – peeled, cored, and chopped
- 4 cups white sugar
- ½ cup chopped crystallized ginger
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh ginger
- 1 teaspoon lemon zest
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 87 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 1 mg |
| Sugars | 21 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly, except I used a pectin powder used for candy-making that is not as concentrated as SureGel one tablespoon at a time cooking an additional minute between each addition until the jam reached sheet stage. I ended up using 5 tablespoons. This stuff is GOOD! I’d definitely recommend the recipe to others and will make more next year when pears are in season.
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