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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.

Cooking Light NOVEMBER 2005

  • Yield: 4 cups (serving size: 1 tablespoon)

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.

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
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Ginger-Pear Preserves Recipe

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