Return to Content

Ginger-Pear Preserves

Ginger-Pear Preserves
0 votes, 0.00 avg. rating (0% score)
by

Total Time: 60

Yield: about 20 pints

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.

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.
Updated Monday, September 27th, 2010

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111