Ginger Pear Preserves RecipeMakes about 7 (8 oz) half pints
Pears with lime and gingerroot combine to make a delicately flavored preserve with an exotic island taste.
Level of Ease:Easy
Preserving Method:Waterbath Canning
You Will Need:
- 5-1/2 cups finely chopped cored peeled pears (about 8 medium)
- Grated zest and juice of 3 limes
- 2-1/3 cups granulated sugar
- 1 Tbsp freshly grated gingerroot
- 7 Ball® (8 oz) half pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- COMBINE pears, lime zest and juice, sugar and gingerroot in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
- LADLE hot Ginger Pear Preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until until all jars are filled.
- PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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