Pear and Ginger Preserves Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
20131209-276483-pear-and-ginger-preserves.jpg
Photographs: Joshua Bousel

Recipe Facts

Active: 25 mins
Total: 60 mins
Serves: 24 servings
Makes: 3 cups

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

This Recipe Appears In

Nutrition Facts (per serving)
71 Calories
0g Fat
18g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 71
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 0g
Vitamin C 2mg 8%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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