Ginger-Pear Preserves
Back in Yankee’s infancy, in 1938, we were already including great recipes celebrating the seasons of New England. The pear-and-ginger combination here is stellar–and, once again, a fairly simple recipe. If 10 pounds of pears is more than you want to can, cut the recipe in half.
Back in Yankee’s infancy, in 1938, we were already including great recipes celebrating the seasons of New England. The pear-and-ginger combination here is stellar–and, once again, a fairly simple recipe. If 10 pounds of pears is more than you want to can, cut the recipe in half.
Yield:
about 20 pintsIngredients
10 pounds pears
5 pounds sugar
5 ounces ginger
5 lemons, thinly sliced
Instructions
Peel and slice pears very thinly. Place in a large bowl.
Add sugar and ginger and toss well to coat.
Let stand overnight.
In a large pot over low heat, cook, stirring often, about 3 hours.
Spoon into hot sterilized canning jars (leaving headspace). Seal and process 20 minutes.
