This recipe appears in:Sauced: Pear and Ginger Preserves
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 2 pounds pears, peeled, cored, and cut into 1/4-inch dice
- 1 1/3 cups white sugar
- 1/3 cup dark brown sugar
- 2 tablespoons juice and 1/2 teaspoon zest from 1 lemon
- 2 tablespoons finely chopped crystallized ginger
- 1 tablespoon minced fresh ginger
Place pears, white sugar, brown sugar, lemon juice, lemon zest, crystallized ginger, and minced ginger in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until thickened and sauce has gelled, 20 to 30 minutes. Remove from heat.
Transfer sauce to airtight container and place in refrigerator 24 hours before using, or can by ladling jam into jars, leaving 1/4-inch headspace. Cover and process jars in boiling hot water bath for 10 minutes. Remove from water and let cool for 24 hours. Store in a cool dark place. Refrigerate after opening.