Ginger Pear Preserves Food

GRANDMA'S PEAR PRESERVES

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
• Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

PRESERVED GINGER

Steps:

• Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
• Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
• In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
• Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

GINGER PEAR JAM

Steps:

• Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
• Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
• Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
• Cook 3 minutes more.
• Meanwhile prepare jars, lids, canner.
• Fill jars to 1/4-inch headspace, cap, and process 10 minutes.

GINGER PEAR PRESERVES

Steps:

• After you have peeled and chopped the pears you want 5 1/2 cups.
• Using a zester remove green rind from limes; you want 1 T.
• Squeeze the limes to get 1/3 cup.
• Place pears, rind and juice in a large stainless steel or enamel saucepan.
• Stir in ginger root and sugar.
• Bring fruit to a full boil stirring constantly.
• Do this until it reaches the gel stage, around 15 minutes.
• If desired mash the fruit.
• Ladle into sterile hot jars leaving 1/4 inch head space.
• Seal and process 5 minutes at altitudes up to 1000 feet.

PEAR GINGER JAM

Steps:

• In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
• Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
• Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
• When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
• Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.

HONEY-PEAR PRESERVES WITH GINGER

Steps:

• Wash and sterilize 5 half-pint canning jars and rings.
• Combine all ingredients except ginger root.
• Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading consistency.
• Spoon hot mixture into hot sterilized jars to within 1/2-inch from top.
• Slice ginger root (no need to peel) into 5 slices. Add a slice of ginger to each jar, pushing it into the preserves.
• Seal with new lids and rings and process in a boiling water bath for 5 minutes.
• Remove from water and listen for "ping" to make sure the jars seal. Store in a cool, dark spot. Let sit to age and get ginger flavor melded, for about 1-2 weeks before using.

GINGER PEAR FREEZER JAM

Steps:

• Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla., Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

GINGERED PEAR PRESERVES RECIPE

Steps:

• Sterilize 6 half-pint jars and lids and set them aside.
• In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
• Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
• Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.

SPICED PEAR PRESERVES

Steps:

• Gather the ingredients.
• Put the lemon juice and the sliced lemon in a large, stainless steel saucepan. Add the pears as you chop them, tossing with the lemon juice as you add them. Add the water and ginger, then stir in the sugars and add cinnamon sticks. Stir well to blend. Let stand for 4 hours.
• Place the pan (uncovered) over medium-high heat and bring to a boil. Boil, stirring frequently, until very thick and gel stage is reached.
• Test for the gel by placing a little on a cold saucer then put it in the freezer. When you drag your finger through the mixture, it should wrinkle. This will take about 1 1/2 to 2 hours.
• Prepare the work area, canner, jars, and lids.
• Fill the hot jars with the hot pear mixture, leaving 1/2-inch headspace. Wipe the jar rims, fit with lids, and tighten bands to fingertip tightness (do not over-tighten).
• Process for 10 minutes.