Food
Ginger-Pear Preserves
By Yankee Magazine|Sep 27 2010|
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 pints
Total Time
60 minutes
Ingredients
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.
