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.
Total Time: 60
Yield: about 20 pints
- 10 pounds pears
- 5 pounds sugar
- 5 ounces ginger
- 5 lemons, thinly sliced
InstructionsPeel 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.