This is a great recipe. I make it every Yule for gifts, and my family asks for every year. Good blend of tastes, easy to make. I like to eat through the year too.
Ginger-Pear Preserves
A jar of these preserves is nice for neighbors, friends, and coworkers. Package this with a pretty spreader. Serve on English muffins, crackers, or as a condiment for baked ham.
Yield: 4 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 51
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 13.1g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 1mg
- Calcium: 2mg
Ingredients
- 6 cups cubed ripe Bosc or Bartlett pear (about 1 3/4 pounds)
- 3/4 cup chopped seeded lemon (1 large)
- 1/4 cup pear-flavored liqueur
- 1 to 2 tablespoons grated peeled fresh ginger
- 4 cups sugar
- 1/2 cup water
Preparation
- 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. Place 1 cup preserves into each of 4 sterilized (8-ounce) jars. Cover with lids, and cool upside down on a wire rack. Chill.
- Note: Preserves will keep in the refrigerator for up to six weeks.
Ginger-Pear Preserves Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Canning/Preserving, Gifts, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Hot-and-Spicy Cranberry-Pear Chutney
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Caramelized Ginger Pears
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Pear Butter
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