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Pear and Ginger Preserves
Preparation info
- Makes about
5
half-pint jars - Difficulty
Easy
Appears in
Published 2010
Cutting the ginger into brunoise rather than finely mincing it or dicing it more coarsely gives you a pleasantly spicy but not obnoxious hit of ginger in each bite. Peel the ginger (about 1½ inches) and cut it into 1/16-inch-thick rounds, stack the rounds and cut into matchsticks, then finally into tiny cubes.
Ingredients
3 pounds 7 cups 3 tablespoons
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Put the pears, ginger, lemon zest and juice, and sugar in a wide, 6- to 8-quart preserving pan. Bring to a boil over high heat and cook, stirring occasionally