Gingered Pear Preserves Food

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.

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.

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.

GINGER PEAR PRESERVES

Steps:

• Mix pears and sugar; cover and let sit overnight unrefrigerated.
• Add remaining ingredients (except pectin).
• Bring to a boil and then simmer until mixture has reduced to almost half.
• Mash pears with a potato masher until desired consistency is reached (as chunky or as smooth as you like).
• Bring mixture back to a boil and add pectin. Boil one minute.
• Pack mixture into sterilized jars and process in a water bath for 10 minutes.
• Makes about 12 - 4 oz. jars.

GINGER PEAR PRESERVES

Steps:

• Combine first 4 ingredients in a large saucepan. Stir in sugar and
• water; bring to a boil. Reduce heat, and simmer 15 minutes.
• Remove from heat; cover and let stand 12 hours (do not refrigerate).
• Bring to a boil, uncovered, over high heat. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occasionally.
• ladle into prepared jars leaving a 1/4" headspace. Process jars in a
• boiling water bath for 10 minutes. Adjust time according to your altitude.

GINGER-SPICED PEARS

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

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 AND PEAR PRESERVES

Steps:

• Prepare jars, lids and bands.
• Put a plate in the freezer for testing preserves' consistency.
• Put all ingredients in a large saucepan or Dutch oven. Bring to a boil over high heat and cook, stirring occasionally, until pears are very soft and translucent.
• Test consistency by putting a dab on freezer plate and returning to freezer for one minute.
• mixture should be somewhat firm; it won't gel. This will take about 15 to 20 minutes.
• Ladle hot mixture into warm jars, leaving 1/4 inch headspace. Run a chopstick or thin rubber spatula around insides of bottles, between food and glass, to displace air bubbles.
• Process jars 5 minutes at a full boil.