Deliciously sweet with juicy pears and flavored with fresh ginger, oranges and lemons, this recipe for pear preserves will grace your breakfast table with sunshine.
Course Breakfast, Dessert, Jelly or Jam
Keyword pear preserves
Prep Time 1hour
Cook Time 25minutes
Processing Time 10minutes
Total Time 1hour25minutes
Servings 160Tablespoon Sized Servings (Recipe Makes 10 Half Pints)
Author Buy This Cook That
12cupspearsAbout 18 pears, washed, peeled, cored and chopped
4 1/2cupswhite granulated sugar
2orangeszest and juice
2lemonszest and juice
3tablespoonsginger rootfresh, grated about 4 inch piece
Jars, lids and rings
Water bath canner and rack
Clean and sterilize jars, lids, and rings according to blog post instructions given above. Prepare a water bath canner according by filling 2/3 full of hot water and place on the stove to simmer.
Combine the prepared pears, orange juice, orange zest, lemon juice, lemon zest, and sugar in a large stainless steel pot.
Stir over medium heat until the sugar has dissolved and a syrup forms. Increase to a rolling boil. Cook for 15 - 25 minutes, stirring frequently. Lower heat slightly as needed to prevent boil overs. Cook until the pears are translucent.
Carefully ladle the hot pear preserves into prepared jars leaving 1/4 inch of head space. Remove all air bubbles and wipe the rims.
Center the lids on each jar. Screw rings on fingertip tight. Place the jars in the wire canning rack and gently lower into the water bath canner.
Place the lid on the water bath canner. Bring the canner to a boil. Once the water is at a rolling boil, process the preserves for 10 minutes.
Remove the canner from heat and let the jars rest in the canner for 10 minutes. Transfer the hot jars to a towel-lined surface away from air drafts.
Cool for 24 hours. Check all seals. Tighten lids and store in the pantry for several months.
This recipe will make about 10 Half Pint Jars. Each half pint contains 16 tablespoons x 10 jars = 160 total servings. The nutritional value listed is per each 1 Tablespoon-sized serving. Please read the blog post for more detailed instructions on canning.